Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  vegetable oil
  1              pound  all-purpose potato
     1/2                red cabbage
  1                     onion
  8             ounces  ground veal
  8             ounces  lean ground pork
  1                cup  fresh bread crumbs
     1/2      teaspoon  lemon peel
  2        tablespoons  fresh parsley
  2        tablespoons  white wine
                        worcestershire sauce
                        salt and pepper
  2          teaspoons  all-purpose flour
  1         tablespoon  fresh lemon juice
  1         tablespoon  capers

Preparation:

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.

Nutritional Information:

317 Calories (kcal); 15g Total Fat; (42% calories from fat); 15g Protein; 31g Carbohydrate; 47mg Cholesterol; 137mg Sodium