INGREDIENTS

• 2 teaspoons olive oil
• 1 sweet onion, diced
• 2 carrots, sliced
• 2 celery ribs, diced
• 3 quarts vegetable broth
• 2 tablespoons pickling spice mix
• 1 teaspoon black peppercorns
• 2 teaspoons mustard seeds
• 1 tablespoon onion powder
• 1 pinch red pepper flakes
• 1 tablespoon smoked paprika
• 2 bay leaves
• 2 cans green jackfruit in water/brine, drained and rinsed well
• 1 small head green cabbage, cut into wedges
• 2 pounds Yukon gold potatoes, cubed
• Salt and pepper, to taste
• ¼ cup chopped parsley

INSTRUCTIONS

1. In a large Dutch oven or stockpot, heat olive oil over medium heat. Add onions, carrots, and celery to cook to soften – about 5 minutes before adding broth and bringing to a boil.
2. Combine pickling spices and peppercorns in a metal tea steeper or secure in a cheesecloth and add to the pot.
3. Add mustard seeds, onion powder, red pepper flakes, smoked paprika, bay leaves and jackfruit and boil for 30 minutes.
4. Add cabbage and potatoes, return to a boil and cook until tender – about 15 minutes more.
5. Remove tea ball, bay leaves and season with salt and pepper.
6. Ladle into bowls and serve topped with chopped parsley.
    

SERVES: 8