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.