Asian style red cabbage with jackfruit and mango

Admittedly, when you hear “red cabbage,” you probably first think of a dish with sauerbraten and potatoes or dumplings .
Few people probably come up with the idea of combining red cabbage with mango. However, in the dish that I would like to present today, these two play together, and chili and jackfruit are also involved. Combined, they create a wonderful, fruity and spicy summer dish. So look forward to a completely new taste experience!

Ingredients:

(for 2 people)

200 g Lotao Green Jackfruit Natural
2 spring onions
¼ mango
½ red chili pepper
½ kg red cabbage
1 tbsp sunflower oil
50 g cashew nuts
10g fresh ginger
¼ pot coriander
⅛ l vegetable broth
2 tbsp soy sauce
2 tbsp sesame seeds
2 tbsp coconut oil

Preparation:

Clean and wash the spring onions and cut them into rings. Peel the mango and cut into thin slices. Wash and clean the chili and cut into thin rings. Clean and wash the red cabbage, cut into wedges and cut the stalk into fine strips.
Heat the coconut oil in a large wok. Roast the cashews in it for about 4 minutes while turning. After about 3 minutes, add the chili rings. Remove from the pan and fry the red cabbage and spring onion rings vigorously in the nut fat for about 5 minutes.
Prepare jackfruit as directed on the package.
Peel and finely grate the ginger. Wash the coriander and shake dry. Pluck the leaves from the stems, except for something to garnish. Add nuts, coriander and mango to the red cabbage. Pour in the broth, bring to the boil and simmer for about 4 minutes. Add jackfruit.
Season with soy sauce and ginger. Arrange on plates and garnish with coriander and sesame or spring onion. Bon appetit! :-)