California wild rice & beef cabbage wrap with crunchy ricotta cheese
This California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese is a gluten-free side dish that covers 11% of your daily requirements of vitamins and minerals per serving. It takes approximately 45 minutes to make and is a great option for a savory meal during a casual gathering or potluck. Similar recipes include Healthy California Wild Rice Stuffing and Pinto Bean, Quinoa, and Wild Rice Wrap Recipe.
Ingredients
carrots
0.25 cup
ground beef
0.5 pound
red pepper powder
0.12 tsps
white pepper
0.25 tsps
italian seasoning
1 Tbsp
paprika
2 tsps
ricotta salata
0.5 cup
salt
0.25 tsps
sunflower seeds
3 Tbsps
tomato paste
2 Tbsps
water
1 gallon
cabbage
6 leaf
cooked wild rice
1 cup
Method
- 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.
Nutrition:
Carbs
18 g
Fat
9 g
Protein
10 g
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