Cabbage strudel
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Finely Chopped Green |
| Cabbage | ||
| ¼ | cup | Chopped Onion |
| 1½ | cup | Peeled, Chopped Apples |
| ⅓ | cup | Chopped Pitted Dates |
| ¼ | cup | + 2 T. Low Fat Sour Cream |
| 1 | teaspoon | Prepared Mustard |
| 8 | Sheets Frozen Phyllo | |
| Pastry Thawed | ||
| 1 | teaspoon | Melted Margarine |
Directions
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 ¾ 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 ¼ 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 3⅗. Chol. 5.)