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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…
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!
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.
I get a lot of questions regarding the mushroom broth. I use this one by Pacific. I really love it and it’s organic!
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.
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.
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.
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
FOR THE PICKLING SPICE MIXTURE:
FOR THE JACKFRUIT:
- 2 20 oz Cans of Jackfruit in WATER drained
- All of the liquid from 1 CAN of beets (save the beets for another time)
- 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
FOR THE MUSTARD SAUCE:
- 1/2 c Vinegar
- 1/2 c Water
- 1 tsp Dry Mustard
- 1/4 c Sugar
- 2 tbsp Flour
- Almond Milk to thin
TO MAKE THE PICKLING SPICE MIXTURE:
Combine all of the spices together.
TO PREPARE THE JACKFRUIT:
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).
TO MAKE THE MUSTARD SAUCE:
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.
TO FINISH THE RECIPE:
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.