Pulled Barbecue Jackfruit with Cabbage Slaw & Wedges

Cooking time
Serves2 people
Pulled Barbecue Jackfruit with Cabbage Slaw & Wedges

This organic jackfruit is so tender you can pull it apart. Serve it in a rich and sticky homemade barbecue sauce. Dish it up with a yogurt-dressed cabbage slaw and roast potato wedges for a plate of veggie paradise.

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layout 1 comment


  • 500g potatoes
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 2 tbsp tomato sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 1 tbsp Demerara sugar
  • 200ml boiling water
  • 1 onion
  • 400g tin of jackfruit
  • ½ red cabbage
  • 1 red onion
  • 150g yogurt
  • 1 garlic clove
  • 1 lemon
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1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into wedges. Scatter the wedges into a roasting tin. Pour over 1 tbsp oil and sprinkle in a pinch of salt and pepper, and toss to evenly coat the wedges. Slide into the oven for 40 mins, turning halfway, till crisp and tender.
2. Meanwhile, make your barbecue sauce. Pour 2 tbsp tomato sauce and 1 tbsp Dijon mustard into a heatproof bowl or jug. Sprinkle in 1 tbsp each smoked paprika and Demerara sugar. Add a pinch of salt and pepper and pour in 200ml boiling water. Whisk to combine, and set aside.
3. Peel the white onion, and thinly slice it. Drain the jackfruit. Warm a pan to a medium heat and pour in 1 tbsp olive oil. Slide in the sliced onion. Fry for 5 mins, stirring occasionally, till slightly softened and golden.
4. Tip the drained jackfruit into the pan with the onion. Stir in the barbecue sauce. Cook for 15-20 mins, till the sauce has thickened and clings to the jackfruit. While the jackfruit simmers, mash it occasionally against the side of the pan, till the chunks break down into strands.
5. While the jackfruit cooks, slice the cabbage in half and store 1 half for another time. Trim the base and thick core away from the remaining cabbage half. Finely shred the leaves and tip into a salad bowl. Peel the red onion and finely slice it. Add it to the cabbage.
6. Spoon the yogurt into a small bowl. Peel the garlic and grate it into the yogurt. Squeeze in the juice from the lemon, and add a little salt and pepper. Pour the yogurt dressing over the cabbage slaw and mix well.
7. Divide the sticky pulled jackfruit between two warm plates. Serve with the cabbage slaw and potato wedges on the side.
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Wasn't quite as nice as I had hoped, but that might have been my preparation as well...The jackfruit was nice enough, but the mix of tomato sauce and the other ingredients did not quite work out for me and was somehow both a bit flavourless and obnoxious. With the slaw I made the mistake of putting in the onion (way less than in the recipe) directly, and of course it was too strong for me (not a big fan of raw onions). So overall an interesting experiment, I ate well, was full, but will not repeat.