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.)