Savory Steamed Veal Roll Recipe

Savory Steamed Veal Roll Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Rice vinegar,
2 tbsp: Low-sodium soy sauce,
1/4 tsp: Grated peeled gingerroot,
2 large: Napa, (Chinese) cabbage leaves
3/4 lbs: Lean ground veal,
1 tbsp: Pine nuts,
2 tbsp: Low-sodium soy sauce,
1 tsp: Chopped fresh or 1/2 tsp dried basil,
1 tsp: Grated peeled gingerroot,
1/8 tsp: Salt,
1/8 tsp: White pepper,
3 large: Shrimp, peeled and chopped
2 each: Garlic cloves, minced
1 each: Egg,
4 cup: 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


Source from luhu.jp