Quarter the cabbage head, trim off the core and remove the outer, dark green leaves. Cut each quarter across into the thinnest strips you can. Transfer the cabbage to a large mixing bowl. Add the onion, carrot, and radishes and toss together. Add the mayonnaise, vinegar, celery seeds, salt, and pepper to taste and gently toss with your hands, making sure the dressing is evenly distributed. Serve immediately or keep cold in a refrigerator or ice-filled cooler until ready to use, up to 48 hours.
cooking grease for greasing pan
1/2 cup (1 stick) butter, cut into 4 equal parts
1/2 cup Dutch-process unsweetened coca powder
1 cup granulated sugar
8 ounces chocolate chips
1 teaspoon real vanilla extract
2 extra-large eggs
3/4 cup unbleached all-purpose flour
Confectioners' sugar topping
Preheat oven to 325 degrees F. Grease an 8-by-8 inch baking pan. In a small saucepan over medium-low heat, melt the butter and cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the cocoa mixture to a large mixing bowl. Let the cocoa mixture cool for 2 minutes. Then add the sugar, chocolate chips, and vanilla and stir with a wooden spoon until combined. Add the eggs 1 at a time, stirring so that each is well combined. Add the flour and stir until just combined. Do not over-mix. Transfer the batter to the prepared pan and bake on the center rack for 22 minutes or until a toothpick inserted in the center comes out clean or with tiny crumbs. Dust with confectioners' sugar, cut into 9 squares, and serve. Or, store for up to 2 days in a tightly-sealed plastic container.
Makes 9 large brownies