Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully remove 8 to 10 large outer leaves from 1 whole large green cabbage, then blanch them in boiling water for 3 to 5 minutes until pliable and set aside to cool.

2. 2

   Shred 400 grams of drained and rinsed young jackfruit into pulled pieces and set aside.

3. 3

   Heat 2 tablespoons of olive oil in a large pan over medium heat, then sauté 1 finely chopped large yellow onion for 5 minutes until translucent.

4. 4

   Add 200 grams of finely chopped cremini mushrooms and 2 minced cloves of garlic to the pan, cooking for 7 to 8 minutes until the mushrooms are softened and their liquid has evaporated.

5. 5

   Stir in the shredded jackfruit, 1 grated medium potato, 2 tablespoons of chopped fresh dill, 1 teaspoon of dried marjoram, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 tablespoons of nutritional yeast, and 1/4 cup of vegetable broth, cooking for an additional 5 minutes to combine the filling thoroughly.

6. 6

   Lay each blanched cabbage leaf flat, place approximately 1/4 to 1/3 cup of the jackfruit mixture at the base of each leaf, fold in the sides, and then roll tightly from the bottom to form a parcel.

7. 7

   Arrange the rolled cabbage parcels in a single layer in a steamer basket, ensuring they do not overlap.

8. 8

   Steam the parcels over simmering water for 25 to 30 minutes, or until the cabbage is tender and the filling is thoroughly heated.