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German Pork Saute
Yield: Makes 6 servings
Apple juice and honey-mustard barbecue sauce add sweet and sour zip to the cabbage, pork and apples in this classic German dish.
Ingredients:
3
cups uncooked egg noodles
1
can (12 ounces) frozen apple juice concentrate, thawed
2
tablespoons cornstarch
8
ounces lean pork
1
teaspoon vegetable oil
1
medium onion, sliced into rings
1
medium apple, coarsely chopped
1/2
cup honey-mustard barbecue sauce
1/4
cup water
9
cups preshredded coleslaw mix
Black pepper
Preparation:
1.
Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
2.
Stir apple juice concentrate into cornstarch in small bowl until smooth; set aside. Cut pork into 2X1/2-inch slices.
3.
Heat oil in large Dutch oven over medium heat until hot. Add pork and onion; cook and stir 5 minutes or until onion is soft and golden. Add apple; cook and stir 3 minutes. Stir apple juice mixture. Add apple juice mixture, barbecue sauce and water to Dutch oven. Bring mixture to a boil over medium heat, stirring occasionally. Add coleslaw mix and noodles. Cook 2 to 3 minutes or just until cabbage is wilted. Sprinkle with pepper; serve immediately. Garnish with Italian parsley, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 375 mg |
| Protein | 16 g |
| Fiber | 3 g |
| Carbohydrate | 56 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 15 % |
| Calories | 329 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Fruit | 2 |
| Starch | 1 |
This recipe appears in:
European
