Recipe - Savory Steamed Veal Roll

2 tablespoon Rice vinegar
2 tablespoon Lowsodium soy sauce
One fourth teaspoon Grated peeled gingerroot
2 lg Napa cabbage leaves,
(Chinese)
Three fourths pound Lean ground veal
1 tablespoon Pine nuts
2 tablespoon Lowsodium soy sauce
1 teaspoon Chopped fresh basil
One half teaspoon Dried basil
1 teaspoon Grated peeled gingerroot
1/8 teaspoon Salt
1/8 teaspoon White pepper
3 lg Shrimp, peeled and chopped
2 Cloves garlic, minced
1 Egg
4 cup Hot cooked rice

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 3inch 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 MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.