>"Bob" virtualgoth writes:
>
>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.

penzeys.com

Charnushka (Nigella Sativa)
Tiny, black, smoky flavored seeds found atop Jewish rye bread in New York. Used
in Armenia, Lebanon, Israel, and India. Also referred to as _black_ caraway or
kalonji, charnushka is used heavily in garam masala. From India.

Product# 51215 16 oz bag 5.90



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