| 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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