Ingredients

• 0.25 cup CARROT
• 0.5 pound GROUND BEEF
• 0.125 teaspoon GROUND PEPPER
• 0.25 teaspoon GROUND PEPPER
• 1 tablespoon SEASONING
• 2 teaspoons PAPRIKA
• 0.5 cup RICOTTA CHEESE
• 0.25 teaspoon SALT
• 3 tablespoons SUNFLOWER SEEDS
• 2 tablespoons TOMATO PASTE
• 1 gallon WATER
• 6 leaves CABBAGE
• 1 cup RICE

Steps

• 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.
• 4) Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.
• 5) Remove cabbage from boiling water and place in ice bath until cabbage is cool.
• 6) Drain cabbage leaves on paper towels.
• 7) Heat up a frying pan and saute ground beef and flavor with paprika, white pepper, ground red pepper, and 1/2 teaspoon salt.
• 8) Cook over medium-high heat until beef is browned and crumbles.
• 9) Add wild rice mixture, stirring to combine, and set aside.
• 10) In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.
• 11) Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.