California Wild Rice & Beef Cabbage Wrap
with Crunchy Ricotta Cheese
Makes 6-8 servings
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.
Compliments of California Wild Rice Advisory Board
Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.
Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing