Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Rice vinegar
2 tb Low-sodium soy sauce
1/4 ts Grated peeled gingerroot
2 lg Napa(Chinese) cabbage leaves
3/4 lb Lean ground veal
1 tb Pine nuts
2 tb Low-sodium soy sauce
1 ts Chopped fresh or 1/2 tsp
-dried basil
1 ts Grated peeled gingerroot
1/8 ts Salt
1/8 ts White pepper
3 lg Shrimp, peeled and chopped
2 ea Garlic cloves, minced
1 ea Egg
4 c 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. (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

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