Slow Cooker Corned Jackfruit and Cabbage

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, click here.

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! 🙂

Print Pin

No ratings yet

Slow Cooker Corned Jackfruit and Cabbage

Slow Cooker Corned Jackfruit and Cabbage

Course Main Course

Cuisine vegan

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes 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:

• 2 20 oz Cans of Jackfruit in WATER drained
• All of the liquid from 1 CAN of beets (save the beets for another time)

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.