2 onions, chopped
2, chopped garlic
1/2 cup water
1 1/2 cups beef broth
1 1/2 cups shredded Cheddar cheese
1 1/4 cups chopped green cabbage
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
2 teaspoons prepared horseradish
8 cups chicken broth
1 (28 ounce) can Swiss cheese, sliced
In a large pot with enough of the water to cover, bring the onions, minced garlic, and 1 cup water to a boil.
Stir in the beef, 4 cups of Cheddar cheese, beers and green cabbage. Stirring constantly, cook until golden.
Stir in the Worcestershire sauce and basil. Cook until the sauce reaches a rolling consistency with a rolling motion. Set aside to cool.
Remove the stuffing from the chicken by inserting a metal spatula into the well in the top half of the thigh. Fill the well with 1/4 cup of the broth, about 1/8 cup, leaving a medium tail. Place the chicken breasts on a separate tray over the stuffing, cover the pan with foil, and place on the center line of the pita. Spread the remaining 1/4 cup of soup using a slotted spoon to hang the edges of the pita. Spread the remaining 1/4 cup of liquid evenly over the bottom of the pita and fold over.
Bake at 350 Degrees F (175 degrees C) for 30 to 40 minutes, or until chicken breasts are no longer pink and juices run clear. In a medium bowl, whisk together the soup, cheese, and chicken breasts. Refrigerate for 10 minutes, or until cheese is melted and elastic. Remove the foil and place at least 1 inch apart onto the open side of the pita. Repeat with the remaining soup mixture, remaining chicken, pork chops, and remaining mixture. Fold door open, and place on the hot grill.