|Cabbage, aged gouda, milk, bread crumbs
I only noticed the omission after I sat down to eat Saturday night's dinner and thought, wow, this gratin is kind unctuous and could use some. . . hey, wait a second! I assumed I'd missed a step in the recipe, but I reread it and mustard is mentioned at no point except in the name of the dish.
Mistakes happen. Even without mustard, the gratin was hugely popular with the males of our household, who seemed to mistake it for macaroni and cheese. I was not so easily fooled. I feel cooked cabbage is too watery for cheese sauce, which just slid off the limp, sodden leaves. If I am going to eat a fattening cabbage dish, I would choose cole slaw.
Now, I only have two more cabbages left in the refrigerator, plus a bunch of collards, a couple of Delicata squash, many radishes, several weeks worth of beets, some spoiling, slimy bok choy, and much more! They hit us again tomorrow. This is the tyranny of the CSA box. Tyranny that could (and one of these days will) be ended with an email.