3 tb Vegetable oil
1 lb All-purpose potatoes,
Scrubbed and sliced, about
3 1/2 cups
1/2 sm Head red cabbage, about
8 oz., cored and coarsely
Sliced
1 sm Onion, diced, about 1/2 cup
8 oz Lean ground veal
8 oz Lean ground pork
1 c  Fresh bread crumbs
1/2 ts Grated lemon peel
2 tb Chopped fresh parsley
2 tb White wine
Worcestershire sauce
Salt and black pepper,to
Taste
2 ts All-purpose flour
1 tb Fresh lemon juice
1 tb 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 1/2 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 1 1/2″ 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 3/4 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.