In a large heavy bottom dutch oven saute the onion, carrot and celery with a pinch of salt and red pepper flakes in a splash of veggie stock or a drizzle of olive oil until the onion is translucent. (Omit the oil for WFPB Plantricious diets).

Rinse the jackfruit pieces well and add them to the pot together with the vegetable stock, pickling spices, bay leaf, smoked paprika, mustard seeds, peppercorns, onion powder and a good pinch of sea salt. Bring to a simmer and cook for 30 minutes. (NOTE: Make sure to use a tea steeper for the pickling spices if you don't like them floating around in the stew, or a make a little pouch out of cheesecloth).

Add the potatoes and cabbage and continue simmering until both the potatoes and cabbage are cooked to your liking and the jackfruit is tender. Stir in the nutritional yeast and adjust seasonings to your taste with more sea salt and black pepper. For a richer more authentic flavor finish with a drizzle of olive oil. (Omit all oil to make the recipe WFPB & Plantricious compliant)

Serve hot garnished with fresh dill or cilantro, more chili flakes to your liking and nice piece of this crusty bread.

Sautee the onion, carrot and celery in your slow cooker until softened. Add the rest of the ingredients including the spices (except the fresh herbs) and slow cook on high for 2 hours or until the jackfruit, potatoes and cabbage are tender. Serve garnished with the fresh herbs.