Instructions: Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

Stir apple juice concentrate into cornstarch in small bowl until smooth; set aside.

Cut pork into 2- by 1/2-inch slices.

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.

This recipe yields 6 servings.

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

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