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.