In 4 litre saucepan over medium-high heat,heat 2 tablespoon. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisptender,stirring frequently.Add half cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tablespoon.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 4 cm balls.In 30 cm skillet over medium-high heat,heat 1 tablespoon. 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 tablespoon. parsley and Worcestershire sauce and capers. Gradually,stir in 0.75 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.