California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese
California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese might be just the side dish you are searching for. For 62 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 200 calories, 11g of protein, and 10g of fat. This recipe serves 8. 7 people have tried and liked this recipe. A mixture of sunflower seeds, ground beef, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 43%. If you like this recipe, take a look at these similar recipes: Pinto Bean, Quinoa, and Wild Rice Wrap Recipe, Wild Rice–and-Sage Stuffing with Crunchy Croutons, and Wild Rice Stuffed Cabbage.
Servings: 8
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
Equipment:
bowl
paper towels
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.
3. Remove cabbage from boiling water and place in ice bath until cabbage is cool.
4. Drain cabbage leaves on paper towels.
5. 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.
6. 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.
7. Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.
Nutrition Information:
covered percent of daily need
