Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 40 ounces of young green jackfruit, rinse thoroughly, and shred it into pieces using your hands or two forks.

2. 2

   In a large pan, heat 2 tablespoons of vegetable oil over medium heat, then add 1 large chopped yellow onion and 2 diced carrots, cooking them for 7 minutes until softened.

3. 3

   Add 8 ounces of sliced cremini mushrooms and continue to cook for another 5 minutes until the mushrooms have released their liquid and browned slightly.

4. 4

   Stir in the shredded jackfruit, 1 tablespoon of smoked paprika, 1 teaspoon of caraway seeds, 1 teaspoon of dried marjoram, and 0.5 teaspoon of black pepper, cooking for 3 minutes to allow the spices to bloom.

5. 5

   Transfer the mixture to a soaked clay pot, then add 6 cups of thinly sliced green cabbage, 2 cups of vegetable broth, 3 tablespoons of tomato paste, 6 chopped dried prunes, and 1 teaspoon of salt, stirring gently to combine.

6. 6

   Cover the clay pot and place it in a cold oven, then set the temperature to 375°F (190°C) and bake for 1 hour and 45 minutes until the cabbage is tender and flavors are well-melded.

7. 7

   Carefully remove the clay pot from the oven, allow it to rest for 10 minutes, then serve the Gliniany Garnek z Jackfruitem i Kapustą hot, garnished with fresh dill and a dollop of sour cream if desired.