Pulled Jackfruit Burger with Cabbage Slaw

Ingredients

• 400 g green cabbage (½ head)
• Salt
• Pepper
• 0.5 tsp black cumin seeds
• 1 pinch coconut sugar
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 apple
• 280 g jackfruit pulp (drained weight)
• 1 Red Onion
• 2 Garlic cloves
• 150 g barbecue sauce
• 1 small radicchio
• 2 rye rolls

Instructions

1. 1.

   For the slaw, clean and wash the cabbage, then slice it into very thin strips. Season with 2 tsp salt, pepper, black cumin seeds, and coconut sugar, then knead vigorously by hand for 5 minutes. Add vinegar and 2 tbsp oil. Wash, core, and grate the apple, then mix under the cabbage.

2. 2.

   Rinse the jackfruit pieces and let them drain. Peel the onion and garlic. Slice the onion into fine strips and finely dice the garlic. Add the remaining oil with the onion and jackfruit to a stainless steel grill pan and grill over high heat for 4–5 minutes. Add the garlic and cook together for another minute.

3. 3.

   Add barbecue sauce and 50 ml water to the jackfruit, lift the grill grate, and simmer at low heat for 10–15 minutes.

4. 4.

   Wash the radicchio, pat dry, and separate the leaves. Halve the rolls and toast them on a hot grill. Remove the jackfruit from the pan, shred it with forks, then assemble the burgers by layering the shredded jackfruit, radicchio, and cabbage slaw on the toasted rolls.