California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese
2 tablespoons tomato paste
1 tablespoon Italian seasoning
4 3/4 teaspoons salt, divided
1 gallon water, divided
2 3/4 teaspoons salt, divided
6 to 10 white cabbage leaves
1/2 pound ground beef
2 teaspoons paprika
1/2 cup ricotta cheese
1/4 cup finely grated carrot
3 tablespoons toasted sunflower seeds
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.