Shirley replied to Bill:

>> There is a recipe I got out of "The Four Ingredient Cookbook" a few
>> years ago which is delicious but I cannot remember all four of the
>> ingredients. It calls for shredded cabbage steamed in a big frying pan
>> with lid on...then take a package of cream cheese and just stir it
>> into the hot cooked cabbage. There is a spice you sprinkle onto it
>> too...but I forget what you call it...little black specks smaller than
>> peppercorns...but black specks about the size of bb's.
>>
>> Anyhow, this makes a delicious way to eat cabbage!
<snip>
> Would that be caraway?
>
> I've made something similar called "smothered cabbage" and it used
> caraway.

I've never seen _black_ caraway. Maybe cardamom, but the seeds are a bit
bigger than BB's. Black mustard seeds meet the size and shape requirement,
but I'd expect them to be cooked until they soften, rather than being
sprinkled into it after the cooking was finished. Kalonji seeds would
probably be fantastic sprinkled in after cooking. They're not round, but the
OP didn't SAY they were round, just "little black specks." I dunno.

Does anybody have _The Four Ingredient Cookbook_, so this mystery can be
settled?

Bob