Recipe

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• 3 tbsp vegetable oil
• 1 lb potato , scrubbed and sliced
• 8 oz red cabbage, cored and coarsely sliced
• 1/2 cup diced onion
• 8 oz lean ground veal
• 8 oz ground lean pork
• 1 cup fresh breadcrumb
• 1/2 tsp grated lemon , rind of
• 2 tbsp fresh parsley, chopped
• 2 tbsp white wine
• worcestershire sauce , to taste
• salt and black pepper , to taste
• 2 tsp all-purpose flour
• 1 tbsp fresh lemon juice
• 1 tbsp capers, drained

• 1 In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
• 2 Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
• 3 Add 1/2 cup water; cover and cook for 10 minutes, stirring occasionally.
• 4 Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
• 5 of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
• 6 Shape mixture into 11/2“ balls.
• 7 In 12 skillet over medium-high heat, heat 1 tbsp.
• 8 oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
• 9 Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
• 10 Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
• 11 parsley and Worcestershire sauce and capers.
• 12 Gradually stir in 3/4 cup water; increase heat to high.
• 13 Bring to boil; reduce heat to low; cook 1 minute.
• 14 To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well.
• 15 Spoon into serving bowl.