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Ingredients:

4 cups finely chopped green cabbage
1/4 cup chopped onions
1 1/2 apples, peeled and chopped
1/3 cup pitted dates, chopped
1/4 cup + 2 Tbsp. lowfat sour cream
1 teaspoon prepared mustard
8 thawed phyllo dough sheets
1 teaspoon melted margarine
 

Directions:

Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add  cabbage and onion; cover and cook 5 min. Combine cabbage mixture, apples and dates in a  large bowl. Combine sour cream and mustard; stir well. Add to cabbage mixture; stir well  and 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 border on longest side and a 3/4 inch border on shorter sides.  Starting with the longest side, roll up jellyroll fashion, and 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.

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