California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

Ingredients

• 0.3 cup carrots 
• 0.5 pound ground beef 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon pepper white
• 1 tablespoon seasoning italian
• 2 teaspoons paprika 
• 0.5 cup ricotta cheese 
• 0.3 teaspoon salt 
• 3 tablespoons sunflower seeds toasted
• 2 tablespoons tomato paste 
• 1 gallon water divided
• 6 leaves cabbage white
• 1 cup rice wild

Equipment

• bowl
• frying pan
• paper towels

Directions

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.