Offal Vinegar Veggies
There’s one thing for certain: /52weeksofcooking challenges certainly force me to think outside the box. This week the challenge was “offal”, aka the parts of the animal that even the craziest of meat eaters tend to avoid. While I have indulged in a few of them, mostly while overseas and always while a guest, I knew that I was going to have to be creative when it came time to find a way to vegetarianize this challenge. Thankfully the mods are very flexible and open and extended the definition to includes parts of the vegetable that aren’t typically used. While I generally save my scraps for vegetable soup, I had a lot of cabbage pieces and so decided to toss a bunch of scraps and peels in a pot with vinegar. To make it a bit more substantial, I added some cannellini beans but these veggies would be fine sans beans along with some bbq tofu.
1 tbsp vegetable oil
1/4 red onion, dced
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1/2 cup carrot, shredded
1/2 cup beets, shredded
1 tbsp red wine vinegar
1/2 tbsp apple cider vinegar
2 cups cannellini beans, presoaked and well rinsed.
- Heat the oil in a large saute pan over medium heat. Add the red onion and cook for 5 minutes before adding the remaining vegetables.
- Cook for 10 minutes and then stir in the vinegar. Continue cooking for an additional 5 minutes before stirring in the beans. Mix well and then cook for a final 3 minutes, or until the beans are warm.
Certainly not your typical offal dish, but a great way for using up ingredients that might otherwise have been tossed. It’s not often that we have leftover cabbage in the house but this was a great way to use those last few leafs – and the beets scraps turned everything a fantastic shade!