Pork Sausage and Cabbage Pitas

Pork Sausage and Cabbage Pitas


"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."

Ingredients 35 m {{adjustedServings}} servings 648 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1480 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. In wok or skillet, brown pork sausage, drain and set aside.
  2. 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.
  3. Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.
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Reviews 89

  1. 107 Ratings


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!


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!


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.