Cabbage with Beef Pita Pockets

Image courtesy of Apolonia via

Image courtesy of Apolonia via

Enjoy this cabbage and beef stuffed in whole wheat pita pockets for lunch or dinner. It is a great source of all vitamins except Vitamin D and E. For a lower fat option, beef can be replaced by ground chicken or turkey and use canola or vegetable oil instead of butter. For a vegetarian option replace beef with tofu. Check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amount of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to compare.  This recipe contains all 4 food groups – vegetables, grains, dairy and meat.



½ kg              Beef, lean, grounded

1 head            Cabbage, cored and choppedCabbage stuffed pita pockets

1 medium        Onion, chopped

1 cup              Carrot, shredded

1 cup              Mushrooms, chopped

1 tsp               Salt

1 tsp               Black pepper

6                    Pita bread, Whole wheat, halved

1 cup              Mozzarella cheese, shredded


Serving size:  6



  1. In a large skillet cook and brown the ground beef on medium-high heat, until meat is crumbly
  2. Drain and discard excess grease and transfer cooked ground beef in to a bowl and set aside
  3. Cook the cabbage, onions, carrots and mushrooms in the skillet over medium-high heat until tender, or 5 – 7 minutes
  4. Stir in the beef and season with salt and pepper (you could add other spices if desired)
  5. Fill each half of the pita bread with the hot cabbage mixture
  6. Top with mozzarella cheese