Cooking pork sausage and cabbage pitas is a fun and easy way to create a flavorful and satisfying meal that’s perfect for any night of the week. With the right recipe, you can create a mouthwatering combination of crispy sausage, tender cabbage, and fluffy pita bread that will tantalize your taste buds. This article will provide you with the best recipe to satisfy your cravings for this classic dish.
Here are our top 4 tried and tested recipes!
BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
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.
Provided by HRL
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In wok or skillet, brown pork sausage, drain and set aside.
- 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.
- Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.
Nutrition Facts : Calories 648.3 calories, Carbohydrate 31.6 g, Cholesterol 82.8 mg, Fat 49.5 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 18.2 g, Sodium 1479.8 mg, Sugar 2.8 g
PORK AND CABBAGE POCKETS
I like to welcome my family home on fall days to the aroma of these hearty pork pie pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners. -Jan Smith, Kalispell, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.
Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 11g protein.
CABBAGE AND PORK SAUSAGE - TRIPP SAUSAGE
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
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 the right sausage: Opt for a high-quality pork sausage with a good balance of meat and fat. Sweet or spicy Italian sausage are both excellent options.
- Slice the cabbage thinly: This will help it cook evenly and quickly. You can use a mandoline or a sharp knife to slice the cabbage.
- Don't overcrowd the pan: When cooking the sausage and cabbage, make sure not to overcrowd the pan. This will prevent the food from cooking evenly.
- Season the pitas with garlic butter: This will add a delicious flavor and help keep the pitas moist.
- Serve immediately: Pork sausage and cabbage pitas are best served immediately, while the food is still hot and fresh.
Conclusion:
Pork sausage and cabbage pitas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are packed with flavor and nutrients, and they can be customized to your liking. Whether you like your pitas spicy or mild, loaded with toppings or simple, there is a recipe in this article that will satisfy your cravings. So next time you are looking for a quick and easy meal, give pork sausage and cabbage pitas a try. You won't be disappointed!
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