Categories: Vegetables 
      Yield: 7 servings 
  
      4 c  Finely Chopped Green              1/4 c  + 2 T. Low Fat Sour Cream 
           Cabbage                             1 ts Prepared Mustard 
    1/4 c  Chopped Onion                       8    Sheets Frozen Phyllo 
  1 1/2 c  Peeled, Chopped Apples                   Pastry Thawed 
    1/3 c  Chopped Pitted Dates                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.)