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| 2 Esslöffel | rice vinegar |
| 2 Esslöffel | soy sauce Low-sodium |
| 1/4 Teelöffel | Grated peeled gingerroot |
| 2 gross | Napa cabbage leaves, (Chinese) |
| 3/4 x ca. 450 g | Lean ground veal |
| 1 Esslöffel | pine nuts |
| 2 Esslöffel | soy sauce Low-sodium |
| 1 Teelöffel | basil chopped, fresh |
| 1/2 Teelöffel | basilicum dried |
| 1 Teelöffel | Grated peeled gingerroot |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | white pepper |
| 3 gross | Shrimp peeled, chopped |
| 2 | cloves garlic minced |
| 1 | egg |
| 4 Tasse | cooked rice hot |
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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. Yield: 4 servings (serving size: 2 slices veal roll, 1 tablespoon vinegar mixture, and 1 cup rice).
Per serving: 522 Calories; 9g Fat (16% calories from fat); 31g Protein; 79g Carbohydrate; 130mg Cholesterol; 717mg Sodium
Italian influence.
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