Cabbage Stuffed Pita Pockets

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  jlynnklein

“Quick and easy meal the whole family will enjoy.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (5)

Rate This Recipe
Gail Cobile

Gail Cobile

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!



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.

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Amount Per Serving (6 total)

  • Calories
  • 430 cal
  • 21%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 28.7 g
  • 57%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 706 mg
  • 28%

Based on a 2,000 calorie diet



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Slovak Stuffed Cabbage


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Stuffed Cabbage Rolls