Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Bring a large pot of water to a boil, then carefully remove 12 large leaves from 1 head of cabbage by blanching them for 2-3 minutes until pliable; drain and set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, then sauté 1 cup of finely diced yellow onion, 0.5 cup of finely diced green bell pepper, and 0.5 cup of finely diced celery for 5-7 minutes until softened.

3. 3

   Add 2 minced cloves of garlic and 2 tablespoons of Cajun seasoning to the skillet, cooking for 1 minute until fragrant.

4. 4

   Stir in 2 cans (20 ounce each) of drained and shredded young green jackfruit and 1 pound of finely chopped medium shrimp into the skillet, cooking for 3-5 minutes until the shrimp is just cooked through.

5. 5

   Remove the skillet from heat and mix in 0.25 cup of chopped fresh parsley and 0.25 cup of chopped green onions with the jackfruit and shrimp mixture.

6. 6

   Lay out a blanched cabbage leaf, spoon about 0.5 cup of the jackfruit and shrimp filling onto the center, fold the sides, and roll it up tightly to form a parcel, repeating with the remaining leaves and filling.

7. 7

   Arrange the prepared cabbage rolls in a single layer in a steamer basket, ensuring they do not overlap, then steam over simmering water for 15-20 minutes until heated through and tender.

8. 8

   While the rolls steam, prepare the gravy: heat 2 tablespoons of olive oil in a small saucepan over medium heat, whisk in 2 tablespoons of all-purpose flour to create a light roux, cooking for 2-3 minutes until light golden. Gradually whisk in 2 cups of vegetable broth and 1 teaspoon of Cajun seasoning, simmering for 5-7 minutes until the gravy thickens; season with salt and black pepper to taste. Serve the steamed Cajun jackfruit and shrimp cabbage rolls immediately, drizzled generously with the savory Cajun gravy.