Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 800 grams of young green jackfruit in brine, rinse thoroughly, pat dry, and shred the jackfruit flesh into pulled pieces, then dust the shredded jackfruit with 2 tablespoons of all-purpose flour.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add the floured jackfruit and sear it until lightly golden brown on all sides for about 5 minutes, removing it from the pot and setting it aside.

3. 3

   Add 1 tablespoon of vegetable oil to the same pot, then add 1 finely chopped large onion, 2 sliced carrots, and 200 grams of sliced cremini mushrooms, sautéing them for 7-10 minutes until softened.

4. 4

   Stir in 2 tablespoons of tomato paste, 1 tablespoon of sweet paprika, 1 teaspoon of caraway seeds, and 2 bay leaves, cooking for 2 minutes more until fragrant.

5. 5

   Pour in 4 cups of vegetable broth, scraping the bottom of the pot to release any browned bits, then add the previously seared jackfruit and 500 grams of undrained sauerkraut to the pot, stirring to combine all ingredients.

6. 6

   Bring the stew to a gentle simmer, reduce the heat to low, cover the pot tightly, and braise for 60-75 minutes, or until the jackfruit is tender and flavors have melded, stirring occasionally.

7. 7

   Season the braised jackfruit stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, adjusting other seasonings as needed.

8. 8

   Serve the warm Gulasz z Jackfruita po Polsku garnished with 2 tablespoons of fresh chopped parsley.