Cabbage Strudel

4 cup finely chopped green
1 single cabbage
1/4 cup chopped onion
1 1/2 cup peeled, chopped apples
1/3 cup chopped pitted dates
1/4 cup + 2 t. low fat sour cream
1 teaspoon prepared mustard
8 single sheets frozen phyllo
1 single pastry thawed
1 teaspoon melted margarine

Coat a large nonstick skillet with cooking spray. Place over medium heat 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.

Yield: 7 servings