California Wild Rice & Beef Cabbage Wrap
with Crunchy Ricotta Cheese

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“I love California Wild Rice because it is a colorful, healthy ingredient with a nutty, rich flavor that brings a great texture to any dish.”


~Created by Chef Helena Giesea~
Monte Rio, California

Makes 6-8 servings

 


Ingredients:

  • 1 cup California wild rice
  • 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 chuck
  • 2 teaspoons paprika
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup ricotta cheese
  • 1/4 cup finely grated carrot
  • 3 tablespoons toasted sunflower seeds


Cooking Instructions:

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.
In a large Dutch oven, bring 1/2 gallon water and 2 teaspoons salt to a boil over medium-high heat. 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.
In a medium skillet, combine ground chuck, paprika, white pepper, ground red pepper, and 1/2 teaspoon salt. Cook over medium 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.

Created by: Chef Helena Giesea, Monte Rio, California
Compliments of California Wild Rice Advisory Board
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