| 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 igor@digex.net on Jan 28, 1997.
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