Best 3 Pork Sausage And Cabbage Pitas Recipes

Pork Sausage and Cabbage Pitas: A Culinary Symphony of Flavors

Indulge in the tantalizing fusion of flavors in Pork Sausage and Cabbage Pitas, a culinary masterpiece that harmoniously blends the richness of pork sausage, the heartiness of cabbage, and the comforting embrace of soft pita bread. This delectable dish promises an explosion of textures and tastes, making it a perfect meal for any occasion.

This versatile recipe offers three variations to cater to diverse preferences. The Classic Pork Sausage and Cabbage Pita features a traditional combination of ground pork, shredded cabbage, and a medley of aromatic spices, all nestled within a warm pita pocket. For those seeking a vegetarian alternative, the Veggie-Packed Pita swaps out the pork sausage for a hearty mix of roasted vegetables, while the Spicy Pork Sausage and Cabbage Pita adds a fiery kick with the inclusion of jalapeños and a piquant sauce.

Each variation is meticulously crafted to deliver a unique culinary experience. The Classic Pork Sausage and Cabbage Pita exudes comfort and familiarity, while the Veggie-Packed Pita bursts with vibrant flavors and textures. The Spicy Pork Sausage and Cabbage Pita ignites the palate with its zesty blend of heat and spice.

With its ease of preparation and customizable nature, Pork Sausage and Cabbage Pitas are a culinary delight that can be enjoyed by all. Whether you're a seasoned cook or a novice in the kitchen, this recipe promises a satisfying and delicious outcome. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will leave your taste buds craving for more.

Let's cook with our recipes!

BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD

Braised Pork Butt with Cabbage, Sausage and Mustard image

Provided by Geoffrey Zakarian

Categories main-dish

Time 12h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

One 3- to 4-pound boneless pork shoulder
Kosher salt and freshly ground black pepper
4 links (about 12 ounces) sweet Italian sausage
2 to 3 sprigs fresh rosemary
1 head green cabbage, sliced
1 Spanish onion, sliced
2 cups marble potatoes
2 cups white wine
1/2 cup Dijon mustard
1 tablespoon caraway seeds
4 to 6 cups chicken stock
White wine vinegar, such as Chardonnay vinegar, for seasoning
1 cup sour cream
1/4 cup prepared horseradish, drained
1/2 cup chopped fresh parsley

Steps:

Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.

PEPPERED PORK PITAS

Peppered Pork Pitas image

The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1 jar (12 ounces) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
Optional: Garlic mayonnaise and torn leaf lettuce

Steps:

In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

CABBAGE AND PORK SAUSAGE - TRIPP SAUSAGE

Cabbage and Pork Sausage - Tripp Sausage image

Posted from the web in response to a recipe request. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Molly53

Categories Breakfast

Time 1h20m

Yield 40 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon white pepper
1 teaspoon ground ginger
2 1/2 tablespoons sage
2 teaspoons ground nutmeg
1 tablespoon thyme
1 tablespoon cayenne pepper
5 tablespoons salt
1 onion, peeled and chopped
3 1/2 lbs cabbage, cored
10 lbs pork butt, de-boned and cubed

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Boil the cabbage until tender.
Drain and cool.
Grind cooked cabbage with the onion and meat.
Add remaining ingredients
Fill the casings and make links by twisting the sausage where you wish the links to be.
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and meat is thoroughly cooked, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing; serve while warm.

Nutrition Facts : Calories 264.9, Fat 17.9, SaturatedFat 6.2, Cholesterol 74.8, Sodium 948.6, Carbohydrate 2.9, Fiber 1.2, Sugar 1.4, Protein 21.9

Tips:

- Choose quality ingredients: Use fresh, good-quality pork sausage, green cabbage, and pita bread for the best results. - Cook the sausage properly: Brown the sausage over medium heat until it is cooked through. This will help to develop the flavor and prevent the sausage from becoming dry. - Slice the cabbage thinly: This will help the cabbage to cook evenly and will make it easier to eat. - Season the cabbage well: Use a combination of salt, pepper, and garlic powder to taste. - Use a flavorful sauce: The sauce is what will really bring the flavors of the dish together. Use a sauce that you enjoy and that complements the flavors of the sausage and cabbage. - Warm the pita bread: This will make the pita bread more pliable and easier to fill. You can warm the pita bread in the oven, on the stovetop, or in the microwave. - Don't overstuff the pita bread: You want to be able to close the pita bread without it becoming too messy. - Serve the pitas immediately: The pitas are best served hot and fresh.

Conclusion:

Pork sausage and cabbage pitas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover pork sausage. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.