Cabbage Stuffed Pita Pockets Recipe - Allrecipes.com
  • READY IN 40 mins

Cabbage Stuffed Pita Pockets

Recipe by  

"Quick and easy meal the whole family will enjoy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
  2. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Sep 06, 2011

I invited a neighbor girlfriend for an early lunch today since she's having some dental work this PM and dinner will be jello for her. I had all these ingredients except the whole wheat pita. I have regular pita's (wish I had purchased the WW ones, now). I made this recipe because of the ease and speed in prep and it just sounded good. This is really, flavorful. Will make an excellent hurry up dinner and would be great with a cup of hot soup during the cooler days ahead. Definitely a keeper and I appreciate you taking the time to share!

 
Sep 16, 2011

This was a good starting point but a little bland. Next time I will try making this with an asian flare by using ground pork, ginger, garlic, soy sauce and a bit more onion.

 

6 Ratings

Sep 09, 2011

Love this recipe! Easy and usually have all ingredients on hand for a quick "go to" meal.

 
Sep 19, 2011

Very enjoyable, shared the shredded cabbage and carrots between minced beef and shredded chicken for more variety. Enjoyed by all.

 
Jan 29, 2012

Good, but it ended up a little dry. I used feta cheese rather than mozzarella, and since it was dry I added some plain greek yogurt as a sauce. It was also a little bland, so I added some fresh cilantro and it made it quite good with these changes.

 

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Nutrition

  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 706 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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