Cabbage Stuffed Pita Pockets
Ingredients40 m servings 430 cals
- 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.
- Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
Per Serving: 430 calories; 14.2 g fat; 50.8 g carbohydrates; 28.7 g protein; 65 mg cholesterol; 641 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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.
Love this recipe! Easy and usually have all ingredients on hand for a quick "go to" meal.
Very enjoyable, shared the shredded cabbage and carrots between minced beef and shredded chicken for more variety. Enjoyed by all.