Crockpot Corned Jackfruit And Cabbage

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When you are on a vegan or vegetarian diet, it’s fun to experiment with plant-based foods that take on a similar flavors and texture of a traditionally meat-centric recipe. Jackfruit is the perfect meat substitute for corned beef because it shreds after long hours in the Crockpot.

Crockpot Corned Jackfruit And Cabbage
  • Prep Time:10m
  • Cook Time:4h
  • Total Time:4h 10m


For the Jackfruit

  • 2 (14 oz) cans jackfruit, drained
  • liquid from one can of beets
  • 2 tbsp. pickling spice

For the Crockpot

  • soaked jackfruit, drained
  • jackfruit soaking liquid, strained
  • 1 small head cabbage, cubed
  • 1 onion, thinly sliced
  • 2 carrots, sliced
  • 2 c low sodium vegetable broth
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 c parsley, to garnish

For the Mustard Dressing

  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1/2 tsp. mustard powder
  • sea salt and pepper, to taste


For the Jackfruit

  1. Place the drained jackfruit in a large bowl and add the liquid from one can of beets with the pickling spice. Stir to combine.
  2. Cover the bowl and refrigerate for at least two hours, or overnight if possible.
  3. Remove from the fridge and strain the liquid into a bowl through a fine mesh sieve. Don\'t throw away the liquid. Rinse the jackfruit to remove whole spices.

For the Crockpot

  1. Add all of the ingredients, except for the parsley, to the Crockpot. Give it a good mix so that all the ingredients are coated in the liquids and seasonings.
  2. Cover the Crockpot and cook on high for four hours. You can also cook on low for 8 hours if you prefer.
  3. Ladle the corned jackfruit and veggies into a bowl and garnish with fresh parsley.

For the Mustard Dressing

  1. When the jackfruit is finished cooking, whisk all the ingredients together in a small bowl. Drizzle your desired amount on jackfruit when ready to eat.


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