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| 4 Tasse | Finely Chopped Green |
| | Cabbage |
| 1/4 Tasse | onion chopped |
| 1 1/2 Tasse | Peeled, Chopped Apples |
| 1/3 Tasse | dates pitted, chopped |
| 1/4 Tasse | + 2 T. Low Fat Sour Cream |
| 1 Teelöffel | mustard prepared |
| 8 | Sheets Frozen Phyllo |
| | Pastry Thawed |
| 1 Teelöffel | margarine melted |
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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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