In addition to obsessively, constantly, ‘do I ever turn the oven off?‘ roasting turnips and squash (of all varieties), I have another addiction that has developed this winter I am
not reallytrying to get under control.
*Some might say roasted, but I couldn’t avoid the attractiveness of alliteration.Although normally I just spray it with olive or canola oil and sprinkle with a favorite seasoning blend, the way I roast turnips–
–occasionally I like to get a little bit more creative.*
*creative [adj.] a more alluring term for ‘attempting to use up odds and ends in the fridge’Whole Foods Dijon Mustard might be so flippin’ delicious that it is worth breaking out the tiny spoon for scraping out every last bit–
—but sometimes you just have to wonder, “Why use only one type of mustard when you could use three?”Pouring in some orange juice instead of oil was a
desperate brilliant move of ‘I am shocked that is still good’ inventiveness.And while a sprinkle of salt and pepper are key to the start of any good roasting adventure……a little extra saltiness from the subtle umami savoriness of soy (or Bragg’s liquid aminos) is simply too seductive to avoid.There’s really no need to make a marinade, or a glaze, or whatever term you want to use for “flavor enhancing liquid whisked together in a separate bowl and then poured on top of your dish.” As far as I’m concerned, that is just an extra dish to wash.
Orange Mustard Soy Roasted Cabbage
[Makes 4-6 cups]*
*All amounts are approximate. Adjust to taste.
1 small head of cabbage, chopped [about 8 cups]
s + p
3-4 Tbsp. mustard(s) of your choice
1 Tbsp. soy sauce, tamari, or liquid aminos
1/4 cup orange juice
Combine all ingredients in a 9 x 13″ baking dish.
Stir well to coat.
Bake for 15-25 minutes at 400 degrees, until cabbage is soft (with crisping edges).