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California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

 
One serving costs about $0.62

$0.62 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish
spoonacular Score:44%

Spoonacular Score: 44%

 

California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese might be just the side dish you are searching for. This gluten free recipe serves 8 and costs 61 cents per serving. One serving contains 200 calories, 11g of protein, and 10g of fat. Head to the store and pick up rice, ground beef, ground pepper, and a few other things to make it today. 7 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Try Pinto Bean, Quinoa, and Wild Rice Wrap Recipe, Wild Rice–and-Sage Stuffing with Crunchy Croutons, and Wild Rice Stuffed Cabbage for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups carrot
carrot
0.5 lb
0.5 lb ground beef
ground beef
0.13 tsps
0.13 tsps red ground pepper
red ground pepper
0.25 tsps
0.25 tsps white ground pepper
white ground pepper
1 Tbsp
1 Tbsp italian seasoning
italian seasoning
2 tsps
2 tsps paprika
paprika
0.5 cups
0.5 cups ricotta cheese
ricotta cheese
0.25 tsps
0.25 tsps salt
salt
3 Tbsps
3 Tbsps sunflower seeds
sunflower seeds
2 Tbsps
2 Tbsps tomato paste
tomato paste
1 gallon
1 gallon water
water
6 leaf
6 leaf white cabbage
white cabbage
1 cup
1 cup wild rice
wild rice
0.25 cups carrot
0.25 cups
carrot
0.5 lb ground beef
0.5 lb
ground beef
0.13 tsps red ground pepper
0.13 tsps
red ground pepper
0.25 tsps white ground pepper
0.25 tsps
white ground pepper
1 Tbsp italian seasoning
1 Tbsp
italian seasoning
2 tsps paprika
2 tsps
paprika
0.5 cups ricotta cheese
0.5 cups
ricotta cheese
0.25 tsps salt
0.25 tsps
salt
3 Tbsps sunflower seeds
3 Tbsps
sunflower seeds
2 Tbsps tomato paste
2 Tbsps
tomato paste
1 gallon water
1 gallon
water
6 leaf white cabbage
6 leaf
white cabbage
1 cup wild rice
1 cup
wild rice

Equipment

paper towels
paper towels
frying pan
frying pan
bowl
bowl
paper towels
paper towels
frying pan
frying pan
bowl
bowl


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.82
Ingredient
¼ cups carrot
½ pounds ground beef
¼ teaspoons white ground pepper
1 tablespoon italian seasoning
2 teaspoons paprika
½ cups ricotta cheese
3 tablespoons sunflower seeds
2 tablespoons tomato paste
1 cup wild rice
Price
$0.06
$1.76
$0.01
$0.24
$0.20
$2.18
$0.22
$0.13
$1.71
$6.52

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional 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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