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Yield: 4 servings
Ingredients:
* 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
Instructions:
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
our mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.
Ingredients:
* 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
Instructions:
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
our mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.