| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 7 | Servings | |
INGREDIENTS
| 4 | c | Finely Chopped Green |
| Cabbage | ||
| 1/4 | c | Chopped Onion |
| 1 1/2 | c | Peeled, Chopped Apples |
| 1/3 | c | Chopped Pitted Dates |
| 1/4 | c | + 2 T. Low Fat Sour Cream |
| 1 | ts | Prepared Mustard |
| 8 | Sheets Frozen Phyllo | |
| Pastry Thawed | ||
| 1 | ts | Melted Margarine |
INSTRUCTIONS
Coat A Large Nonstick Skillet With Cooking Spray. Place Over Mediumheat Until Hot. Add Cabbage & Onion; Cover & Cook 5 Min. Combine Cabbage Mixture, Apples & Dates in A Large Bowl. Combine Sour Cream & Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set Aside. Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking Spray; Placing One On Top Of The Other. Spoon Cabbage Mixture Lengthwise Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon Longest Side & A 3/4 Inch Border On Shorter Sides. Starting With The Longest Side, Roll Up Jellyroll Fashion, & Place, Seam Side Down, Diagonally On A 15 X 10 X 2 Inch Jellyroll Pan Coated With Cooking Spray; Tuck Ends Under. Brush With Margarine. Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across Top. Bake At 400 F. For 45 Min. Let Stand 10 Min. Before Serving. Good Served With Pork. (Fat 3.6. Chol. 5.)
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