Greek Stuffed Pitas

• 1/4 cup unsalted beef stock (such as Swanson)
• 2/3 cup grated English cucumber
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons grated red onion
• 2 tablespoons fresh lemon juice, divided
• 1 1/2 tablespoons chopped fresh dill
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 1/2 cups sliced red cabbage
• 2 teaspoons extra-virgin olive oil
• 4 (6-in.) whole-wheat pitas, halved
• 2 medium tomatoes, each cut into 8 slices
• 1/4 cup fresh flat-leaf parsley leaves

1. Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.
2. Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1 1/2 teaspoons juice, dill, 1/4 teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk. Combine remaining 1 1/2 tablespoons juice, remaining 1/8 teaspoon salt, cabbage, and oil in a bowl. Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.

unsalted beef stock, cucumber, yogurt, grated red onion, lemon juice, dill, kosher salt, freshly ground black pepper, garlic, red cabbage, extravirgin olive oil, pitas, tomatoes, parsley

Taken from www.myrecipes.com/recipe/greek-stuffed-pitas (may not work)