Stuffed Cabbage with Jackfruit

• 16 leaves green cabbage from one medium head cabbage
 


For the filling


• 30 g Ofene dried jackfruit minced


• 65 g oatmeal + 120 ml water


• 1 large yellow onion grated


• 4 garlic cloves minced


• 1 carrot diced


• 1/4 cup chopped fresh parsley


• 3 tbsp soy sauce


• 3 tbsp tomato paste


• 1 tbsp coconut sugar or brown sugar


• 1 tsp shiitake powder


• 1/2 tsp chili powder


• 1 tsp salt
 
 


For the sauce for cooking


• 1 can crushed tomatoes


• 1 cup water


• 3 bay leaves


• 1 tbsp olive oil


• 1-2 tbsp tomato paste


• 1 tbsp soy sauce


• 1 tsp garlic powder


• Salt and pepper
 


For serving


• Freshly chopped parsley or dill


• Plant based yoghurt

• Chili oil
 


Chili sauce to serve


• 4 tbsp olive oil


• 3 tbsp tomato paste


• 1 tbsp soy sauce


• 1/2 tsp garlic powder


• 1 tsp chili flakes


• Salt and black pepper to taste

1. In a large pan or wok, heat olive oil, add onion and garlic, cook until fragrant.

2. Add diced carrots, rehydrated minced jackfruit, stir together.

3. Add the coconut sugar, soy sauce, parsley, tomato paste, shiitake powder, chili powder and salt, cook for 2-3 minutes.

4. Lastly add the oatmeal and 120 ml water, stir well. Cook on medium heat until the mixture absorbs all water content and comes together.

5. Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage. Place cabbage leaves in a pot with boiling water. Boil for about 3-5 minutes until cabbage leaves becomes softer to work with. Strain and let them cool for 2-3 minutes.

6. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves.

7. Preheat your oven to 350F/180C.

8. At this stage, start making the sauce for cooking. Place crushed tomatoes, water, olive oil, tomato paste, soy sauce, garlic powder in a saucepan, cook until bubbled. Season with salt and pepper.

9. Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole dish and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.

10. Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Alternatively you can also cook it on stove.

11. Once cooked, remove bay leaves from the casserole.

12. To make chili sauce, in a small sauce pan, cook all ingredients until bubbled.

13. Serve with yoghurt, chili sauce and freshly chopped herbs like dill or parsley.