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Recipe of the Month Meats & Seafood - Cabbage and Pork Sausage Pitas

  • 1½ pounds ground pork sausage
  • 1 medium cabbage head, shredded
  • 1 small onion, chopped
  • 1 tablespoon crushed red
  • pepper flakes (or to taste)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • ½ cup water
  • 1/3 cup sour cream
  • 1 (8-ounce) package pita rounds, halved

In a wok or skillet over medium-high heat, brown sausage; drain and set aside.
Combine shredded cabbage, onion, red pepper flakes, sugar, salt, and water in a skillet. Cover and steam for approximately 20 minutes, stirring occasionally, or until cabbage is tender.
Return sausage to skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside pita halves.
Submitted By: Karen Frazier
Midsouth Farmers Co-op
Number of Servings: 0
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