Savory steamed veal roll

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Rice vinegar
2 tablespoons Low-sodium soy sauce
¼ teaspoon Grated peeled gingerroot
2 larges Napa(Chinese) cabbage leaves
¾ pounds Lean ground veal
1 tablespoon Pine nuts
2 tablespoons Low-sodium soy sauce
1 teaspoon Chopped fresh or 1/2 tsp dried basil
1 teaspoon Grated peeled gingerroot
⅛ teaspoon Salt
⅛ teaspoon White pepper
3 larges Shrimp, peeled and chopped
2 eaches Garlic cloves, minced
1 each Egg
4 cups Hot cooked rice

Directions

Combine first 3 ingredients in a bowl; stir well. Set aside.

Steam cabbage leaves, covered, 3 minutes; set aside.

Combine veal and next 9 ingredients (veal through egg) in a bowl; stir well. Place cabbage leaves side by side, slightly overlapping.

Spoon veal mixture onto stem end of leaves. Starting at stem end, roll up to form a 9 x 3-inch roll.

Steam veal roll, covered, 25 minutes or until done. Cut crosswise into 8 slices; serve with vinegar mixture and rice. (Serving size: 2 slices veal roll, 1 tablespoon vinegar mixture, and 1 cup rice).

CALORIES 422 (18% from fat); PROTEIN 24g; FAT 8.4g (sat 2.6g, mono 3g, poly 1.6g); CARBOHYDRATES 3.1g; FIBER 0.3g; CHOLESTEROL 128mg; IRON 3.7mg; SODIUM 643mg; CALCIUM 31mg.

Recipe by Marja Samsom in COOKING LIGHT magazine, April 1995.

Submitted By IRIS GRAYSON On 07-02-95

Related recipes