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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

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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 Living Vegan Staff



  • 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



  • Combine all of the spices together.


  • 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).


  • 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.


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



  1. […] in a combination of beet juice and pickling spices. You can read all about that here in my post for Slow Cooker Corned Jackfruit and Cabbage over on […]

  2. Is the beet juice only for color or also for flavor?

    1. Mostly for color. Feel free to omit it and use another liquid of your choosing 🙂

      1. And do you have to cook the cabbage before you put it into the slow cooker?

        Wouldn’t it cook in just as well in the slow cooker?

        I can’t wait to try this recipe.

        1. You could do the cabbage in the slow cooker if yours is big enough for everything to fit! 🙂 Keep in mind the jackfruit doesn’t take all that long, so either pre-cook some of your veggies or just cut them smaller so they cook a little faster.

  3. If I already have a pre-mixed pickling spice – how much of that do I add to this recipe as written? Thank you for posting a great alternative to corned beef for us vegans!

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