1 pound bulk Italian sausage
1 large head green cabbage, cored
1 large or 2 medium sweet onions
1 cup butter, divided
Dash salt
1/4 teaspoon pepper
8 ounces sour cream
20 sheets phyllo dough, thawed
1 cup pecan pieces

Preheat oven to 375 degrees. Cook sausage until crumbly and no longer pink; drain excess fat, place in large mixing bowl and set aside. Shred cored cabbage into strips about 1/4 inch wide. Chop onions in medium dice. In large, deep-sided skillet, melt 2 tablespoons butter and sauté onion until translucent and tender, about 5 minutes, then add to sausage. In same skillet, melt 6 tablespoons butter, then add cabbage and cook on medium-low heat, turning often, until completely wilted. Add salt and pepper, then add to sausage mixture along with remaining butter from pan. Toss ingredients to mix. Add sour cream and toss again to coat. Set aside to cool. Melt 1/2 cup butter in small saucepan. Working quickly (or using a damp, lint-free towel) separate one sheet of phyllo, brush with butter, then sprinkle with pecan pieces. Add next piece of phyllo and repeat process, making 10 total layers. Place half of cabbage mixture in center of dough, leaving about 11/2 inches on each end and 3 inches on each side. Fold ends in over filling, then fold sides and place seam-side down on nonstick baking sheet. Repeat process for other half of phyllo and filling. Brush tops and sides of finished loaves with more butter and bake 35 to 40 minutes or until golden brown. Remove from oven, slice on diagonal and serve.

Servings: 12. Serving size: 1 slice. Per serving: 494 calories, 10.6 g protein, 36.8 g fat, 26.9 g carbohydrates, 4.3 g dietary fiber, 466 mg sodium, 5.8 g sugars, 79 mg cholesterol

Marji Buell, Guadalupe Valley Electric Cooperative