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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

Ingredients

FOR THE PICKLING SPICE MIXTURE:

  • 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

FOR THE JACKFRUIT:

ADDITIONAL INGREDIENTS:

  • 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

Instructions

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.