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Cabbage Strudel

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  • 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.)