Slow Cooker Corned Jackfruit and Cabbage

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I am so excited to bring you this Slow Cooker Corned Jackfruit and Cabbage recipe! I am always trying to figure out how to re-create some of my favorite dishes from the past and make them vegan-friendly. I honestly wasn’t sure this would work, but it was really amazing. Let me show you how I did it…

Slow Cooker Corned Jackfruit and Cabbage

In my head, I always want to make my creations close to what some of us remember foods looking and tasting like with as few substitutions as possible.

I decided to marinate jackfruit in a mixture of beet juice and pickling spices.  After a few hours they were slightly pink, but not what I was going for.  Then I left them overnight…they were fully saturated. Yay!

Slow Cooker Corned Jackfruit and Cabbage

I wanted fall-apart jackfruit and so into the slow cooker they went along with onions and baby carrots. For liquid, I used a mushroom broth. Season well with salt, pepper and a bit more of the pickling spice.

Slow Cooker Corned Jackfruit and Cabbage

I get a lot of questions regarding the mushroom broth. I use this one by Pacific. I really love it and it’s organic!

Slow Cooker Corned Jackfruit and Cabbage

And another frequently asked question is do I eat all of the food I make? Spoiler alert – I make very small quantities of what you see because there are only two people in this house and with two blogs, that’s a LOT of food!

For instance, my slow cooker is this small, 2.5 quart oval, casserole-style Crock Pot. I love this thing!  It’s the perfect size for just two people.

Slow Cooker Corned Jackfruit and Cabbage

Anyway, the jackfruit came out amazing and I served it with my grandmother’s homemade cooked mustard sauce (this stuff is liquid gold), potatoes and of course, cabbage.

I am using a new brand of jackfruit these days. It’s packed in water, not that salty brine.  Since we are using pickling spices, I really wanted to control the flavors.

Slow Cooker Corned Jackfruit and Cabbage

At first, I tested with a store bought pickling spice trying to make things easier for you. But, they contain a couple of ingredients that really turned me off when I was testing this recipe.  For instance, cinnamon and cloves?  Nope. Couldn’t do it. So I am including a little recipe of my own that I feel is closer to my food memory.

The jackfruit was literally just so tender and flavorful with that mustard sauce. I really hope you give this one a try.

Slow Cooker Corned Jackfruit and Cabbage

Did you make this recipe for Slow Cooker Corned Jackfruit and Cabbage? If so, leave me a comment below and let me know what you thought!

And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂

Slow Cooker Corned Jackfruit and Cabbage

Slow Cooker Corned Jackfruit and Cabbage

Slow Cooker Corned Jackfruit and Cabbage
Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author aimee



  • 2 Dried Bay Leaves crushed
  • 2 Whole Cloves
  • 2 tbsp Whole Mustard Seeds yellow or brown
  • 2 tbsp Whole Coriander Seeds
  • 1 tbsp Whole Mixed Peppercorns
  • 2 tsp Whole Allspice (optional)
  • 2 tsp Dill Seeds
  • 1 tsp Red Pepper Flakes
  • 1 tsp Caraway Seeds



  • 1 small Cabbage cut into wedges
  • 1 medium Onion sliced
  • 2-3 medium Carrots peeled and cut into 2" pieces
  • 2 c Mushroom Broth
  • Salt & Pepper to taste
  • Parsley for garnish
  • Potatoes for serving


  • 1/2 c Vinegar
  • 1/2 c Water
  • 1 tsp Dry Mustard
  • 1/4 c Sugar
  • 2 tbsp Flour
  • Almond Milk to thin



  1. Combine all of the spices together.


  1. Drain the jackfruit and place into a glass dish (so it won't stain from the beet juice) and add the pickling spices and all of the juice from a can of beets. Reserve the beets for another meal.  Marinate for several hours (best if overnight).


  1. Combine everything (except the almond milk) with a whisk in a small saucepan and over medium heat, stir constantly until it begins to thicken. Add almond milk to thin.


  1. Cook the cabbage wedges in boiling water until tender. 

  2. Add the jackfruit, the liquid, the mushroom broth, salt, pepper, onion and carrots to a slow cooker on high heat. Depending on your slow cooker, it can take anywhere from 2-4 hours.

  3. Serve with a side of the mustard sauce, extra vinegar for the cabbage (if desired) and a pinch of salt and pepper. Garnish with fresh parsley.


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