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:

  1. Cook 1 cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.
  2. In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.
  3. 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.
  4. Remove cabbage from boiling water and place in ice bath until cabbage is cool. 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.
  7. In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.
  8. 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:

Quickview
200 Calories
10g Protein
9g Total Fat
18g Carbs
6% Health Score
Limit These
Calories
200
10%

Fat
9g
15%

  Saturated Fat
3g
23%

Carbohydrates
18g
6%

  Sugar
1g
2%

Cholesterol
27mg
9%

Sodium
164mg
7%

Get Enough Of These
Protein
10g
21%

Vitamin A
1061IU
21%

Manganese
0.41mg
21%

Zinc
2mg
19%

Phosphorus
187mg
19%

Magnesium
63mg
16%

Vitamin B3
3mg
16%

Copper
0.29mg
15%

Vitamin E
2mg
14%

Selenium
9µg
13%

Vitamin B6
0.26mg
13%

Vitamin B12
0.66µg
11%

Iron
1mg
9%

Fiber
2g
9%

Vitamin B2
0.16mg
9%

Folate
34µg
9%

Potassium
277mg
8%

Calcium
72mg
7%

Vitamin B1
0.1mg
7%

Vitamin K
7µg
7%

Vitamin B5
0.47mg
5%

Vitamin C
1mg
2%

covered percent of daily need
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