Jack Wrap

Recipe by: Thomas Allen and Ethel Klimes, featured on Tuesdays with Thomas 3/8/22

Ingredients:

  • 1 onion – chopped
  • 1 red pepper – chopped
  • 8 ounces mushrooms – chopped
  • 1 carrot – shredded
  • 2 – 3 leaves cabbage – small strips
  • 4 – 6 whole cabbage leaves – for wrapping (Chinese cabbage is also wonderful for this)
  • 4 TBL 7-Herb Italian Balsamic
  • 2 TBL Ruby Red Onion Balsamic (optional: use any combination of savory California Balsamic flavors)
  • ½ cup water
  • 7 ounces Jackfruit (we use Edward & Sons Box version)

Directions:

  1. Sauté onion, red pepper, carrots with 2 TBL 7-Herb Italian and a small amount of water (add more as needed) about 5 minutes or until tender.
  2. Add mushrooms and Jack Fruit cook until mushrooms are tender.
  3. Add cabbage and 2 TBL 7-Herb Italian and 2 TBL Ruby Red Onion. Cook 2 – 3 minutes until cabbage is tender.
  4. Wrap filling in the cabbage leaves and enjoy.

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