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German Pork Sauté

German Pork Saute

German Pork Saute

Apple juice and honey-mustard barbecue sauce add sweet and sour zip to the cabbage, pork and apples in this classic German dish.


Makes 6 servings


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


  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

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

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