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In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in the honey until it dissolves. Combine the cabbages, onion, and carrot in a large bowl. Pour the vinegar-honey mixture over the vegetables, and toss well to combine. Season with salt and pepper, and let sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, and herbs, and toss well. Taste for balance and seasoning.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Celery seeds — Bloody Mary, coleslaw, potato salad, Old Bay
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes