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Savory Steamed Veal Roll

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 3 ingredients in a bowl; stir well. Set aside.

  2. Steam cabbage leaves, covered, 3 minutes; set aside.

  3. 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.

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