Reviewed: Oct. 13, 2009

It was pretty good, if you like cabbage and pork. But the pita was non-sequitar. It added nothing to the meal.

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THATSSWELL

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Reviewed: Aug. 31, 2009

I really enjoyed this dish. I reduced the crushed red pepper to 1 tsp and it still had plenty of kick. I also used 1 lb. of mild breakfast sausage and a bag of coleslaw mix. I'l make ths one again for sure!

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Aug. 21, 2009

This was great but skipped the pita and served with potatos.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: May 5, 2009

Personally, I give it 5 stars for flavor, but the rest of the family was very unimpressed. Scaled the recipe to 4 servings which allowed me to use 1 lb sausage and one bag of prepackaged cole slaw. I cut the red pepper flakes in half and very glad I did - still pretty spicy, but perfect for my taste. I thought the filling was so good that the pita was unnecessary - I enjoyed it as a one skillet meal.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Apr. 28, 2009

Wow...I just finished cooking this up, and although I haven't put it all together yet, the cabbage and sausage individually taste great! Together, I can only imagine how wonderful they will go together! (I'm just waiting for my husband to get home with the pitas so we can eat!) The only things I tweaked was using hot italian sausage and add some maple syrup when browing the meat. Delicious recipe! Thanks for sharing! (Guess we'll see what my biggest critics think!)

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Mrs. Mistry

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

Personally, I didn't think it had much flavor besides the heat in the red pepper flakes. I did use turkey sausage and low fat sour cream, maybe it would be better with the fully loaded stuff. Thanks for sharing though!!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 24, 2009

This was surprisingly - really, really good! Wow, it makes a lot. And, it's extremely filling - we had leftovers for days. I may freeze some of it next time, because it can get old. I'll definitely be keeping this recipe!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jun. 1, 2008

This was delicious, fast, and easy. We didn't have pita bread so we just used toast and it was still yummy. We also added about a 1/4 cup more sour cream.

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LadyStardust09

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Reviewed: Feb. 21, 2008

These were really good, something different. I did jazz it up a little to suit our tastes - but not too much, it's a nice simple dish. Thanks for the recipe - I never really think about pita, and now I will!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 22, 2008

I love this! I also cut the pepper in half. I found this recipe when I made pita bread using Peppys pita bread recipe found here as well!

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JONTX11

Living In: Austin, Texas, USA

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Reviewed: Oct. 31, 2007

My husband and I both enjoyed this recipe. I make my own Italian sausage using the "Hot Italian Sausage" recipe from Jim Wyllie that is posted on this site. That's an excellent recipe. I just scale it down to 1 pound of sausage since the original recipe makes twenty pounds. The only thing I would change about this recipe is use less red pepper flakes. 1 Tablespoon was too much even though we like spicy foods. It meant the main flavor was hot. It's actually tasty so you want to taste the other flavors. It's very quick and easy for supper.

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SYNEVA B

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Reviewed: Sep. 21, 2007

This is a great recipe! Seems strange until you try it but it has become a staple meal in our house. I use turkey sausage and it tastes great.

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Love Rice

Home Town: Lubbock, Texas, USA

Living In: Champaign, Illinois, USA

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Reviewed: Sep. 6, 2007

This recipe was fabbbbbbulosss!!!I made it for my family nd they loved it!!And we don't really even care like cabbage or sausage..but we wanted something different so we tried it..i will defenitely make this again!!(oh i wanted to take the advice of one of the other users..to add one regular sausage and one maple but i didn't have any so i added about 2tbsp off maple syrup..fantastic!!!

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Nique

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Reviewed: Aug. 19, 2007

I liked it, my husband didn't. I didn't like it as much when I tried to eat it without the pita. Is that weird? Somehow the pita made it all work for me! :)

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jul. 30, 2007

This is a really quick meal to whip up and delicious as well. I gave it five stars for ease in preparation and flavor. I have made it with mild pork sausage a couple of times. Once, to make it a little healthier I used turkey sausage, which did not have as much flavor. No matter which sausage I used, I found it had a lot of spice with the pepper...I just need to remember to back off the hot pepper next time. Whew! It was a little bit too spicy, but darn it, these were addictive!!! The sour cream balanced the spiciness, so that was a relief! Try this recipe, you won't be disappointed.

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southernhopsing

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Reviewed: Feb. 24, 2007

my husband loved it. didnt think it was too spicy and used exact measurements. husband said even though full he wanted to keep eating for flavor. i am less into spicy and i still thought a tablespoon of red pepper was fine, though mouth was hot. he suggested left over i add shrimp and shaved carrot and make homemade eggrolls. we had a lot of left over with four eating. i will half recipe next time.

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seabeyond

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Reviewed: Jan. 21, 2007

My husband and I made this tonight for dinner and thought it was quite good. I am not a huge fan of sausage so we used 1 lb spicy ground sausage mixed with 1/2 lb ground beef. Based on previous reviews we used only 1 teaspoon red pepper. We thought it came out tasty without being at all spicy (we will use more red pepper in the future). We also used bagged coleslaw mix. We did find that the sausage/cabbage mix was a bit runny and we will try draining the cabbage after wilting next time to see if it helps. We also used gyro bread (and spread dijon mustard on the bread). This is a good recipe to try if you are looking for something quick and different. Thanks for sharing it with us.

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DCTEXAN

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

Okay... so I listened to past posters and used a hot sausage. Big mistake. The pepper in the recipe is enough! It was so hot we couldn't even finish the meal. But I'm giving it 4 stars because it really is a good dish! Different flavor but easy to eat. Pork Sausage isn't just for breakfest. Will make again in it's original recipe form.

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orgflite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Sep. 25, 2006

Very good but cut down the red pepper flakes by at least half if you don't want your mouth to burn. I didn't cut it down enough & my mouth was on fire! I had to drink a lot of milk & I added extra sour cream to my pita to help with the burning in my mouth. I used mild sweet Italian sausage. Thanks,

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