California Wild Rice Beef Cabbage Wrap With Crunchy Ricotta Cheese

California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1/4 cup carrot
  • 1/2 pound ground beef
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon Italian seasoning
  • 2 teaspoons paprika
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon salt
  • 3 tablespoons toasted sunflower seeds
  • 2 tablespoons tomato paste
  • 1 gallon water, divided
  • 6-10 leaves white cabbage
  • 1 cup wild rice
Instructions

Cook 1 cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.Bring 1/2 gallon water and 2 teaspoons salt to a boil, adjust heat to make water simmer.

Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.

Remove cabbage from boiling water and place in ice bath until cabbage is cool.

Drain cabbage leaves on paper towels.

Heat up a frying pan and saute ground beef and flavor with paprika, white pepper, ground red pepper, and 1/2 teaspoon salt. Cook over medium-high heat until beef is browned and crumbles.

Add wild rice mixture, stirring to combine, and set aside.In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.

Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.

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