READY IN 35 mins

Pork Sausage and Cabbage Pitas

Read Reviews (81)

"I've made this very quick, simple, one dish meal for years. You can vary the crushed red pepper depending on how spicy you like it." — HRL

Directions

In wok or skillet, brown pork sausage, drain and set aside.
Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 23, 2003

Very good and unique taste! I used 1 lb of regular pork sausage and 1/2 of maple pork sausage. Once mixed together, the combo produced a very nice, subtle sweet taste! Also, I used a pkg of colesalw cabbage and less red pepper flakes. I was skeptical about the sour cream but it really brings this dish together! Served in "Peppy's Pita Bread" from this site and the way these were devoured, I'd wager that lunch was a hit! Thanks for the neat idea Holly!

—DREGINEK

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Most Helpful Critical Review

Jan 14, 2004

holy crap!!! my mouths on fire!!! tone down the red pepper or buy a whole gallon milk for this recipe......

—CHEFBROOKS

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96 Ratings

Jan 30, 2004

I must admit, when I first read this recipe I was a little aprehensive. I'm not a big fan of cabbage and neither are my kids. But, my husband found it and it reminded him of an old recipe his mom used to prepare. So we tried it...and we absolutely loved it! Even the kids went back for more. Next time I'll probably make a little extra so I can pack for lunch the next day. Another great one to add to the recipe box!

—SHARONV

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Jan 30, 2004

Great, fast and tasty recipe. BUT, watch the red pepper. Thankfully I read the reviews before making this and only added 1 teaspoon of red pepper and it was still too hot for the kids to eat! We like spicy foods, but even cutting down the amount of pepper it was still spicy. The taste was a great combination. And it was such a quick recipe to make. I WILL make it again, but only add a pinch of red pepper.

—BTA2M2

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Jan 14, 2004

Nice flavor and soooo easy. My hubby loves bierrocks and these are alot like them with less bread. I used Peppys Pita Bread because I had no pita pockets in the house. Some folks may find this filling a little rich with so much sausage, I cut the richness by using half ground beef with half sausage. Thanks Holly.

—MAGGIE MCGUIRE

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Dec 08, 2003

Very simple recipe. It turned out great. Thanks

—JIMVALKIDS

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Dec 23, 2003

We sure love this one! My oldest daughter loved it so much that she made it for her boyfriend and he asked for a copy of the recipe. Thanks Holly!

—BECKYR28

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Dec 09, 2003

Great recipe. Goes great with venison sausage. I have already passed this recipe on to two others.

—DIANEBOYER

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Nutrition

Calories
648 kcal
32%

Carbohydrates
31.6 g
10%

Cholesterol
83 mg
28%

Fat
49.5 g
76%

Fiber
4 g
16%

Protein
20.2 g
40%

Sodium
1480 mg
59%

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

Nutritional Information

Pork Sausage and Cabbage Pitas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 648
** Calories from Fat: 445

% Daily Value *
** Total Fat 49.5g 76 %
** Saturated Fat 18.2g 91 %
** Cholesterol 83mg 28 %
** Sodium 1480mg 59 %
** Potassium 731mg 20 %
** Total Carbohydrates 31.6g 10 %
** Dietary Fiber 4g 16 %
** Protein 20.2g 40 %
** Sugars 2.8g
** Vitamin A 156 %
** Vitamin C 43 %
** Calcium 18 %
** Iron 35 %
** Thiamin 80 %
** Niacin 43 %
** Vitamin B6 29 %
** Magnesium 24 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.