Masala Braised Green Cabbage with Polenta, Pinto Beans and Ham

This dish showcases the bold flavors of our Masala Paste in an unconventional yet delicious and hearty dish! Easily adaptable to vegetarian/vegan friendly, you'll definitely want to give it a try! Recipe and photos by Chef Llyod Foust

Masala Braised Green Cabbage with Polenta, Pinto Beans and Ham

Serves 4-6 People

Masala Braised Green Cabbage

1 tbsp Ghee

1/2 Head Green Cabbage, Thinly Sliced

1 White Onion, Julienned

1 Rutabaga, small diced

1 Apple, Small diced

1/2 cup Apple Cider Vinegar

2 tbsp PUR Spices Masala Paste

1 qt Vegetable Stock or Water, may need to add more

Heat a small pot under medium heat. Add Ghee and melt. Once melted, add cabbage and onions. Sauté for 10 to 15 min, stirring frequently. Add Masala Paste. Sauté for another 5 to 10 minutes until cabbage starts to soften. Add stock and vinegar. Bring liquid to a boil and reduce to a simmer. Cook for 15 to 20 min. If the liquid reduces too much, add more. You want the cabbage to be nice and tender. Add the remaining ingredients and simmer until cabbage is cooked. Add salt and pepper to taste.

Polenta

1 cup Yellow Cornmeal

5 cups water (use 4 cups for a more firm consistency)

1 tbsp Hungarian paprika

1 tsp PUR Spices Green Chutney blend

1/2 cup butter

Salt and pepper to taste

Add water to large sauté pan. Bring to a boil and reduce to a simmer. Add a pinch of salt. Slowly whisk in cornmeal. Once incorporated, it will thicken rather quickly. Keep stirring to prevent burning. Add spices. Cook for 15-20 minutes. Add butter and salt and pepper to taste.

Pinto Beans with Ham Hock

1 Ham Hock (you can omit to keep vegetarian)

1 lb dry Pinto Beans, soaked in water overnight, at least 8 hours

2 White Onion, small dice

6 cloves Garlic, smashed

1 Red Beet, small dice

2 qt Vegetable Stock

2 Bay Leaves

1 cup PUR Spices Masala Paste

1/2 cup tomato paste

2 bottles Light Beer (I used Miller High Life)

1/2 cup Red Wine Vinegar

1 tbsp Smoked Paprika

Salt and pepper to taste

Add dry beans and ham hock to a medium size pot. Cover with vegetable stock. You may need to add more than 2 qts. If you’re out of stock, water is fine. Bring to a boil and reduce to a simmer. Add onion, garlic, beet, paprika and bay leaves. Simmer for hour, covered. Stir in Masala paste and tomato paste. Simmer covered for another hour. Add beer and vinegar. Simmer covered for another hour. Cook until beans are tender and the ham is falling off the bone.

Cooking dry beans can be an all day project. For a quicker dinner. Omit the ham hock, beer and dry beans. Use canned Pinto Beans. Sauté the onions, garlic and beets. Cook until the onions are soft. Add masala paste and tomato paste. Once fully incorporated, add red wine vinegar and smoked paprika. Add salt and pepper to taste.