Title: Cabbage Strudel
Categories: Vegetable
Yield: 7 Servings
| 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 |
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.)