Savory Steamed Veal Roll

Cooking Light
Marja Samsom unexpectedly combines Oriental flavors with a hint of Italian influence.
4 servings (serving size: 2 slices veal roll, 1 tablespoon vinegar mixture, and 1 cup rice)


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2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/4 teaspoon grated peeled gingerroot
2 large napa (Chinese) cabbage leaves
3/4 pound lean ground veal
1 tablespoon pine nuts
2 tablespoons low-sodium soy sauce
1 teaspoon chopped fresh or 1/2 teaspoon dried basil
1 teaspoon grated peeled gingerroot
1/8 teaspoon salt
1/8 teaspoon white pepper
3 large shrimp, peeled and chopped
2 garlic cloves, minced
1 egg
4 cups 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 3-inch roll.

Steam veal roll, covered, 25 minutes or until done. Cut crosswise into 8 slices; serve with vinegar mixture and rice.

Created date

April 2004

Nutritional Information

Calories 422
Caloriesfromfat 18 %
Fat 8.4 g
Satfat 2.6 g
Monofat 3 g
Polyfat 1.6 g
Protein 24 g
Carbohydrate 3.1 g
Fiber 0.3 g
Cholesterol 128 mg
Iron 3.7 mg
Sodium 643 mg
Calcium 31 mg