Source: dLife

Cabbage leaves stuffed with veal and shrimp.

Servings

2 tbsp rice vinegar
2 tbsp low sodium soy sauce
0.25 tsp fresh ginger root , grated, peeled
2 oz Cabbage, napa/nappa, cooked , 2 large leaves, steamed, warm
0.75 lb Veal, ground, raw, 7% fat
0.5 oz pine nuts
2 tbsp low sodium soy sauce
1 tsp fresh basil (or 1/2 teaspoon dried basil)
1 tsp fresh ginger root , grated, peeled
0.12 tsp salt (optional)
0.12 tsp white pepper
3 large raw shrimp , peeled and chopped
2 medium garlic cloves
1 eggs

1 In small bowl, whisk vinegar, soy sauce, and ginger root. Set aside.
2 In large mixing bowl, blend veal, pine nuts, soy sauce, basil, ginger root, salt, pepper, shrimp, garlic, and egg.
3 On work surface, arrange cabbage leaves, side-by-side, slightly overlapping. Top each cabbage leaf with veal mixture and roll up to make one 9" x 3" roll.
4 Place roll in steamer basket set over 2 inches of water for 25 minutes. Slice roll into 8 pieces and serve with sauce.

These can also be made into individual rolls. Serve with rice.