Pulled Jackfruit Burger with Red Cabbage Salad

Ingredients

• 500 g red cabbage
• Salt
• Pepper
• 1 tsp coconut palm sugar
• 1 tbsp White Wine Vinegar
• 2 tbsp walnut oil
• 125 g small oranges (1 small orange)
• 280 g jackfruit (canned; drained weight)
• 2 shallots
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 150 g vegan barbecue sauce
• 6 romaine lettuce leaves
• 0.5 Avocado
• 3 burger buns

Instructions

1. 1.

   Wash the cabbage, remove the core and cut into very fine strips. In a bowl season with salt, pepper and coconut palm sugar and knead well by hand. Drain off excess liquid. Mix the cabbage with vinegar and walnut oil.

2. 2.

   Peel the oranges with a knife so that all white pith is removed. Cut the fruit segments from the peel in a wedge shape. Roughly cut orange slices and mix into the cabbage.

3. 3.

   Rinse jackfruit pieces and drain well. Peel shallots and slice thinly. Peel garlic and finely dice.

4. 4.

   Heat olive oil in a pan. Add shallots and jackfruit and sauté for 5–8 minutes over high heat. Add garlic and cook for 1 minute more.

5. 5.

   Add barbecue sauce and 50 ml water to the jackfruit and simmer gently for 10–15 minutes at low heat, stirring occasionally.

6. 6.

   Meanwhile wash salad leaves and shake dry. Pit avocado, lift flesh from shell and slice into strips. Halve burger buns and toast briefly in a hot pan.

7. 7.

   Remove jackfruit from pan and shred with two forks. Assemble burgers by layering lettuce, shredded jackfruit, some red cabbage salad and avocado on the buns. Serve remaining red cabbage salad alongside the burgers.