| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | German | Hamburger, Meats, Pork, German, Beef | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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