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