Use green cabbage. Substitute chicken thigh chunks for beef; 1 tablespoon each minced garlic, ginger, and fresh chile fo

To celebrate the flexibility of cabbage (OK, maybe “commend” is a more suitable word for such a humble vegetable), here are 12 recipes that I turn to throughout the season. They’re broken into four categories: Braised, Raw, Soup, and Stir-Fried. I suppose you could call the raw ones “slaw,” though none of them bear any resemblance to the stuff that’s drowning in mayo and sugar. The other three methods here do apply heat, ranging from the hot blast of the skillet to the gentleness of a braise to a quick bath in a bubbling broth. Taste often for doneness; the key is to let the cabbage soften and lose its raw edge while still retaining some of its crunch. (For whatever it’s worth, and if you’re so inclined, cabbage is also really incredible on the grill.)

Sauté 1 pound ground beef, 1 chopped onion, and 1 chopped carrot in 2 tablespoons olive oil until browned. Add chopped leaves of 1 small Savoy cabbage (about 6 cups), ¼ cup raisins, and a pinch of cinnamon. Cover and cook until the cabbage wilts, then add a 28-ounce can of whole tomatoes (with juice) and ½ cup stock. Simmer, partly covered, until the cabbage is tender and the sauce thickens. Garnish: parsley.

The Toobins get talking heads spots on cable news networks. They often look like him, too. “Diversity” at media companies gets siloed into social media and low-paying editorial roles, the cogs that allow the machine to keep turning, lets the Toobins keep, uh, cranking along. The low-paid grunt workers feed the content mines, absorb the social blowback from a hastily written headline, and allow for the Toobins of the world to continue their largely metaphorical — but sometimes literal — masturbatory practices.

Before we get to cabbage (I know… the anticipation), I wanted to let you know that on Tuesday, November 10, from 4 p.m. to 5 p.m. EST I’ll be doing a live (virtual) event all about Thanksgiving 2020. The event is a collaboration with Knowable — the company that just launched my audiocourse, How To Eat Now — and will hopefully be both fun and useful. We’ll talk about the unique challenges of Thanksgiving in 2020, how to de-stress the holiday in this unprecedentedly stressful year, how to shop, cook, host, etc. Anyone in the audience can ask me whatever they want, which I love. You can register for the event here. It’s totally free, though a donation to support One Fair Wage is always appreciated. I hope you’ll join. Now, on to cabbage.

Tip: When sharing components to Bit, whether it is to add a new component to your design system or just to make a useful component available for reuse across repositories — do not limit yourself to JS components alone (React, Angular, Vue, etc.) — make sure to share your CSS/SASS components as well.

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are unclear. Since the pandemic began, when he has focused on the virus at all, President Donald Trump has been determined to highlight the positive despite the negative reality. A large portion of the population believes the falsehoods that the virus is a hoax or the numbers of dead are inflated, and grief itself has become politicized with some worrying that too much focus on rising death counts will discourage economic recovery. But these factors alone can’t explain the lack of collective response.

And a lot of times, it really isn’t that hard to make these things happen — or, at least it may not be — because chances are, you’re not the first person who’s wanted to do it. All it takes is a little searching, a little testing and tweaking to make it fit your use case, and a little extra effort, to make someone else’s day when they encounter it.

These two groups of media workers exist within the same newsrooms, inhabit the same floors of shared office space under normal circumstances. One group is hunched over their computers, taking lunch at their desks, studying Chartbeat, trying to find one more thing to post for the day, terrified of missing a quota. The other is walking around the office, cracking jokes, having a blast, popping into the EIC’s office to say hi, sitting at a shared table because they visit the office so infrequently that they no longer have their own desk.

Below is a video I made showing the finished product: you’ll notice when the button is at rest, the background color slowly shifts from dark blue to light blue and back again. And then when the mouse hovers over the button, it grows bigger, the background gradient shifts to a pink to blue gradient and a “shine effect” slides quickly across it from left to right.

Cabbage has never been the sexiest of vegetables, but damn — is it useful, versatile, and delicious. It’s something I want in my fridge at all times throughout fall and winter, not only because it keeps for a long time (no quick-thinking required), but because, depending on how you cook it, it can be rich and luxurious (total cold-weather comfort), or fresh and bright (a perfect change of pace).

The Toobins get talking heads spots on cable news networks. They often look like him, too. “Diversity” at media companies gets siloed into social media and low-paying editorial roles, the cogs that allow the machine to keep turning, lets the Toobins keep, uh, cranking along. The low-paid grunt workers feed the content mines, absorb the social blowback from a hastily written headline, and allow for the Toobins of the world to continue their largely metaphorical — but sometimes literal — masturbatory practices.

I’m pretty pleased with how this turned out, and it was really fun to work on to get it just right. The best part? Even though it may seem complicated at first glance, it’s really not that bad — all you need to know is CSS.

To shred cabbage, cut the head into quarters, slice out the hard white core, and cut crosswise into thin strips (to shred napa cabbage, just cut the whole thing crosswise). Whatever method you use to shred cabbage for coleslaw (maybe you have one of those old-fashioned wooden graters) will work here. These recipes should serve four generously.

I’ve made suggestions for which type of cabbage to use in which recipes, but you should feel free to substitute. No matter what kind of cabbage you buy, look for tightly packed heads; they should feel heavy for their size, and not have any loose or yellowing leaves.

One of my site components is a subscribe button for an email newsletter so people who want to stay up-to-date with what I’m writing and sharing can be notified when I release new material.