| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Italian | Meats | 4 | Servings |
INGREDIENTS
| 2 | tb | Rice vinegar |
| 2 | tb | Low-sodium soy sauce |
| 1/4 | ts | Grated peeled gingerroot |
| 2 | lg | Napa cabbage leaves, (Chinese) |
| 3/4 | lb | Lean ground veal |
| 1 | tb | Pine nuts |
| 2 | tb | Low-sodium soy sauce |
| 1 | ts | Chopped fresh basil |
| 1/2 | ts | Dried basil |
| 1 | ts | Grated peeled gingerroot |
| 1/8 | ts | Salt |
| 1/8 | ts | White pepper |
| 3 | lg | Shrimp, peeled and chopped |
| 2 | Cloves garlic, minced | |
| 1 | Egg | |
| 4 | c | Hot cooked rice |
INSTRUCTIONS
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. Yield: 4 servings (serving size: 2 slices veal roll, 1 tablespoon vinegar mixture, and 1 cup rice). Per serving: 522 Calories; 9g Fat (16% calories from fat); 31g Protein; 79g Carbohydrate; 130mg Cholesterol; 717mg Sodium NOTES : Marja Samsom unexpectedly combines Oriental flavors with a hint of Italian influence. Recipe by: Cooking Light, April 1995, page 101 Posted to MC-Recipe Digest V1 #429 by [email protected] on Jan 28, 1997.
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