Recipe - German Meatballs

3 tablespoon Vegetable oil
1 pound Allpurpose potatoes,
Scrubbed and cut or sliced up , about
3 One half cups
One half small Head red cabbage, about
8 oz., cored and coarsely
Sliced
1 small Onion, minced , about One half cup
8 ounce Lean ground veal
8 ounce Lean ground pork
1 cup Fresh bread crumbs
One half teaspoon Grated lemon peel
2 tablespoon Chopped fresh parsley
2 tablespoon White wine
Worcestershire sauce
Salt and black pepper,to
Taste
2 teaspoon Allpurpose flour
1 tablespoon Fresh lemon juice
1 tablespoon Capers,drained

In 4 qt. saucepan over mediumhigh heat,heat 2 tbsp. oil;add
potatoes,cabbage and onion;cook about 5 minutes until crisp
tender,stirring frequently.Add One half 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 mediumhigh
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 Three fourths cup water;increase heat to high.Bring to
boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over
meatballcabbage mixture in saucepan;toss well.Spoon into serving
bowl.Makes 4 servings.