Cabbage Stuffed Pita Pockets

Ingredients

• 1 head cabbage cored chopped
• 1 cup carrots shredded
• 6 servings salt and ground pepper black to taste
• 1 pound ground beef lean
• 4.5 ounce mushroom stems and pieces drained canned
• 0.5  onion chopped
• 1 cup mozzarella cheese shredded
• 6  pita breads whole wheat halved

Equipment

• bowl
• frying pan

Directions

1. Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink.
2. Drain and discard any excess grease.
3. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
4. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.