Pita Pockets

Servings: 2

Ingredients:

• Pita Pockets - 3 whole, cut in half to make half-circle pockets
• Minced Beef - 1 lb (450 gms)
• Cabbage - 2 cups, chopped
• Soy sauce - 4 tbsp
• Black pepper - 1 tsp
• Coriander powder - 1 tsp
• Onion - 1 med, chopped
• Garlic paste - 1 tsp
• Provolone cheese - 1/2 cup, shredded
  
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• For the Salsa:
• Avocado - 1, chopped
• Roma tomatoes - 1 chopped
• Red onion - 1/2 small, chopped
• Jalapeno - 1 chopped
• Italian Parsley - 1/2 cup, chopped
• Salt & pepper - to taste

Method:

• 1. In a non-stick pan, heat 2 tbsp of oil, add the chopped onions. Saute for few min till the onions are translucent.
  
• 2. Add the beef, garlic, black pepper, coriander powder and soy sauce. Saute till the meat has changed colour to brown.
  
• 3. Add the cabbage. Saute on med heat for 5 - 10 min till cabbage have softened and changed colour. Turn the heat off, set aside.
• 4. Chop up the ingredients for the salsa. Gently toss together, other wise it will mush up and turn in guacamole.
  
• 5. Toast the pita pockets. Fill them up with a generous portion of the beef cabbage filling. Then top it with the salsa and cheese. Serve.