Cabbage Stuffed Pita Pockets

• 1 pound lean ground beef
• 1 head cabbage, cored and chopped
• 1/2 onion, chopped
• 1 cup shredded carrots
• 1 (4.5 ounce) can mushroom stems and pieces, drained
• salt and ground black pepper to taste
• 6 whole wheat pita breads, halved
• 1 cup shredded mozzarella cheese

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. Drain and discard any excess grease. 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.
2. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.

ground beef, cabbage, onion, carrots, mushroom stems, salt, whole wheat pita breads, mozzarella cheese

Taken from www.allrecipes.com/recipe/218875/cabbage-stuffed-pita-pockets/ (may not work)