BBQ Jackfruit Pickled Cabbage (Printable Version)

Pulled jackfruit and bright pickled cabbage deliver bold flavor and satisfying crunch in these vegan sandwiches.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 cans young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon black pepper
08 - 1 cup BBQ sauce
09 - 1 cup red cabbage, finely shredded
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon sugar
12 - Salt to taste

→ Breads

13 - 4 hamburger buns

# Steps to Follow:

01 - In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
02 - Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add the drained jackfruit to the skillet, breaking it apart with a fork or spatula.
04 - Sprinkle in smoked paprika, ground cumin, and black pepper. Stir to combine and cook for 5-7 minutes, letting the flavors meld.
05 - Pour in the BBQ sauce, mixing well. Simmer for 15-20 minutes, stirring occasionally, until jackfruit is tender and well-coated.
06 - In a bowl, mix shredded red cabbage, apple cider vinegar, sugar, and a pinch of salt. Let it sit for at least 10 minutes.
07 - Place a generous scoop of BBQ jackfruit on the bottom half of each bun, top with pickled red cabbage, and cover with the top half of the bun.

# Additional Tips::

01 -
  • Pulls together with easy-to-find pantry staples and fresh veggies
  • Makes a craveable plant-based main that tastes meaty and hearty
  • The prep and cook time mean you can make this on a weeknight without stress
  • Naturally vegan and can fit lots of diets
02 -
  • Jackfruit is a fiber-rich plant-based meat swap and absorbs any flavors you add
  • Pickled cabbage is quick to make and brings the needed crunch and acidity
  • This recipe is great make-ahead party food and holds up well for hours
  • My favorite part is the juiciness the jackfruit brings. You would not believe how much it reminds me of Southern pulled pork days, but even my non-vegan family members find themselves reaching for seconds and asking for the recipe
03 -
  • Drain your jackfruit really well to avoid extra moisture making the filling soggy
  • Shred the jackfruit thoroughly for the most realistic pulled texture
  • Let the pickled cabbage sit as long as possible for more flavor and crunch

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