| 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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