Vegan jackfruit cabbage meat

Fermented and pickled vegetables are particularly popular in winter. This means you can enjoy regional vegetables even out of season and use them in a variety of ways. Sauerkraut in particular is a popular ingredient in soups and stews. Lactic fermented cabbage is one of the healthiest vegetables and is an important source of vitamins, especially in the cold season . Sauerkraut is particularly popular with hearty dishes because its high fiber content makes difficult-to-digest foods more digestible. For Lotao's vegan jackfruit cabbage meat, we draw inspiration from the cuisine of the Austro-Hungarian Empire . Because the story goes that the cabbage comes from Viennese cuisine. According to another legend, the Hungarian writer Székely is said to have invented the meaty classic. Of course, the vegan jackfruit cabbage is not prepared with pork or meat broth like the classic. Instead, the already prepared, perfectly balanced and seasoned jackfruit ragout from Lotao serves as the basis. The ingredients are 100% plant-based, organic and free of additives, allergens and artificial flavors.

1. Dice onions and fry in vegetable oil until translucent. Add a finely chopped garlic clove and the finely chopped pepper and continue sautéing. Grate half the apple coarsely. Then braise briefly and fold in the tomato paste.
2. Before deglazing with 100ml white wine, the sauerkraut should be mixed in and braised for 4 minutes. You generally don't need to wash sauerkraut before preparing it - unless it is too sour. Then simply rinse with cold water and of course let it drain well.
3. Then fold in the jackfruit ragout and simmer covered at a low temperature for another 10 minutes. To serve, garnish with fresh parsley and a spoonful of vegan crème fraîche and enjoy.
4. Ideally, napkin dumplings, potatoes or fresh bread are served with the cabbage meat. Dismantled Schupfnudeln are also a good addition. Bon appetit.