Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Vegetable oil |
| 1 pounds | All-purpose potatoes, |
| \N \N | Scrubbed and sliced, about |
| \N \N | 3 1/2 cups |
| ½ small | Head red cabbage, about |
| \N \N | 8 oz., cored and coarsely |
| \N \N | Sliced |
| 1 small | Onion, diced, about 1/2 cup |
| 8 ounces | Lean ground veal |
| 8 ounces | Lean ground pork |
| 1 cup | Fresh bread crumbs |
| ½ teaspoon | Grated lemon peel |
| 2 tablespoons | Chopped fresh parsley |
| 2 tablespoons | White wine |
| \N \N | Worcestershire sauce |
| \N \N | Salt and black pepper,to |
| \N \N | Taste |
| 2 teaspoons | All-purpose flour |
| 1 tablespoon | Fresh lemon juice |
| 1 tablespoon | Capers,drained |
In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add ½ cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1½" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in ¾ cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.