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| 1/3 Tasse | apple juice |
| 1/4 Tasse | catsup |
| 2 Esslöffel | brown sugar |
| 2 Esslöffel | soy sauce |
| 1/4 Teelöffel | red pepper crushed |
| 2 1/2 x ca. 450 g | Chicken thighs |
| 4 Esslöffel | oil divided |
| 1/2 | To 1 head cabbage; shredded |
| 1 Teelöffel | Slat |
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In medium bowl combine apple juice, catsup, brown sugar, soy sauce and crushed red pepper. Add chicken and toss to coat. Cover and refrigerate for one hour or more. In Dutch oven, over High heat, heat 2 T. oil until very hot. Add chicken and stir fry until well browned. Stir in marinade. Reduce heat to Low. Cover and simmer for 20-25 minutes, turning, until tender and well glazed. During last 15 minutes of cooking, prepare cabbage. In large skillet over High heat, heat last 2 T. oil until very hot. Add cabbage and salt. Stir fry until tender crisp for 7-10 minutes. Spoon onto platter. Place chicken on cabbage.
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