Wash jackfruit underwater and let dry.
Cut cabbage, apple and parsley in fine stripes. Put into a pot and add 1 tsp. of salt and 25 ml of water. Simmer on low heat with closed lid for about 20 minutes until tender.
In a bowl, whisk together all ingredients for the sauce.
In a bowl, turn jackfruit in oil and pull into small pieces. Rub jackruit with 1/2 tsp. of salt, pepper, cumin and paprika.
In a deep pan or casserole, stew the onion on medium-high heat until soft. Then add jackfruit and cook while stirring. Deglaze with a shot of bourbon whiskey and let reduce the liquids. Reduce to a low heat. Add the sauce, stir well and let boil down for about 15 minutes until thickend.
Serve jackfruit with Burger Buns, cabbage and vegan cheese.