Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple “sausage,” with a parsnip purée, three-bean salad, and garnish of crispy parsnip chips. The vegan sausage is made with jackfruit, caramelized apple, caramelized fennel and fennel pollen. When ground up, the jackfruit’s texture closely resembles ground pork.
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