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