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Spicy Cabbage Pitas

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 tbs oil
  • 1 head cabbage core removed and thinly sliced
  • 1-2 tbs hot sauce
  • 3-5 garlic cloves finely chopped
  • 1-3 tsp kosher salt
  • About 1 cup hummus
  • 4 pita pockets
  • Cucumber and tomato slices optional
  • Hot sauce optional


  1. HEAT the oil in a large pan over medium heat. Add the cabbage and 1 tsp of salt and cover the pan for a few minutes until the cabbage has wilted down a bit. Remove the lid and stir.
  2. ADD the hot sauce and garlic to the cabbage and cook for another 5-8 minutes, until the cabbage is cooked through and may be browned in some spots. Taste and add any additional salt needed to season the cabbage.
  3. ASSEMBLE pitas by spreading some hummus inside the pocket, loading it up with cabbage, and then adding cucumber and tomato slices (if using) and drizzling with hot sauce. Or put all the components on the table and let people assemble their own pitas.The panfried cabbage will keep for about 10 days in the fridge and is good just on its own, cold, hot, or served at room temperature.

Recipe Notes

This makes a great light dinner as is, or you could add some pre-made falafel or rotisserie chicken to make it more hearty.