California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

7 steps · 45 min total

1. 01

   Cook Rice, Prepare Cabbage

   Cook the 1 cup wild rice according to its package directions, stirring in the tomato paste, Italian seasoning, and 2 teaspoons salt as it cooks.

   While the rice simmers, prepare an ice bath: In a large bowl, combine 1/2 gallon water and 2 cups ice. In a separate pot, bring another 1/2 gallon water and 2 teaspoons salt to a boil, then lower the heat to a simmer.

2. 02

   Blanch Cabbage

   Carefully add the 6 cabbage leaves to the simmering water. Cook for 1 to 2 minutes, or until the leaves are soft and pliable.
3. 03

   Chill Cabbage

   Using tongs, transfer the blanched cabbage leaves directly into the ice bath. Let them cool completely before proceeding.
4. 04

   Drain Cabbage

   Once cool, remove the cabbage leaves from the ice bath and lay them flat on paper towels to drain any excess water.
5. 05

   Brown the Beef

   Heat a frying pan over medium-high heat. Add the 1/2 pound ground beef and cook, breaking it up with a spoon, until it's browned and crumbles. Stir in the paprika, white pepper, ground red pepper, and 1/2 teaspoon salt as it cooks.
6. 06

   Combine and Prepare Ricotta

   Once the beef is browned, add the cooked wild rice mixture to the pan, stirring to combine everything thoroughly. Set this aside.

   In a separate small bowl, combine the 1/2 cup ricotta cheese, 1/4 cup grated carrot, 3 tablespoons sunflower seeds, and the remaining 1/4 teaspoon salt.

7. 07

   Serve Cabbage Wraps

   Serve the beef and wild rice mixture either directly in bowls with cabbage leaves on the side, or spoon it into individual cabbage leaves and roll them up. Offer the ricotta-carrot mixture alongside for dolloping.