Preparation

Brown the onion and crushed garlic, add the jackfruit meat and let it sauté a little, then add the other ingredients and sauté a little more, finally add the cornstarch and water. Wait to thicken, remove from heat and set aside.
With the aid of a sharp, small knife, cut into the cabbage, a square on the side of the handle, making a cavity in the center. Tie with string, so that the cabbage does not open during cooking.
Fill with the reserved sauté. Cover the cabbage, with part of the lid removed. Reserve.
In a tall, cabbage-sized pan, sauté the onion and garlic in the oil, add the remaining ingredients of the sauce and cook for about 5 minutes.
Dip the cabbage in this sauce and cook for approximately 30 minutes.
When serving, remove the lid, cut the string and drizzle with the remaining sauce in the pan.
sprinkle green scent.

Ingredients

  • Filling:
  • 350g jackfruit meat (see recipe on our website)
  • 02 tablespoons of olive oil
  • 01 small chopped onion
  • 2 cloves of crushed garlic
  • 1/3 of each chopped green, red and yellow pepper.
  • 10 chopped pitted olives
  • pepperoni to taste (optional)
  • 01 spoon (dessert) of corn starch
  • Green smell to taste
  • Salt to taste
  • Sauce:
  • 01 chopped onion
  • 2 cloves of crushed garlic
  • Tomato sauce ready to taste (preferably sauce with homemade sauce)
  • 04 cups of tea
  • 04 tablespoons of vegan vegetable stock (or make homemade vegetable stock)
  • 2 tablespoons of olive oil