Looking for a simple one step recipe to cook cabbage, like in ham and
cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
and paprika - not good. Also, a simple, one step recipe for cabbage soup,
all vegetable, no dairy or flour, meat O.K.- Noam

Cut into large wedges, toss with olive oil, salt, pepper, and garlic (or
your favorite seasonings), and grill on your BBQ - it's really good; green
is perhaps a little better than purple for the grill.

If you don't want to fire up the grill, steam it with some oyster sauce.

Braised cabbage is really good - I haven't made it yet but have enjoyed it
in restaurants. I think you sauté some onions, add large chunks of cabbage,
sauté some more; then add cider or cider vinegar, bring to a boil, cover,
turn down to a simmer. This is one for red cabbage.

For corned beef and cabbage, bring the corned beef to a boil in a pot with a
lot of pickling spice (wrap it in cheesecloth if you like). Simmer until
tender. Remove corned beef from the pot and add winter veggies in order of
cooking time, eg, turnips first, then carrots, then onions, then cabbage
(green). The cabbage needs to simmer just 5-7 minutes. Drain, slice the
corned beef across the grain, and serve with the veggies and some nice
mustard and/or horseradish.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Noam" > wrote in message
...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt,
allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
>
>
>
>

I like to shred it in to a skillet with a small amount of olive oil (your
favorite cooking oil will do) and fry it until it starts to brown. I add a
couple of small onions, a couple cloves of garlic, pepper, and any other
seasoning
you like. Add any meat you want to. Then as the oil is cooked into the
cabbage (10 to 20 minutes), I add water so it will steam the rest of the
time cooking and wont add more fat to my already strained diet.

I also like to put it on the grill, but I slice it into 1/2 to 3/4 inch
slices, cut a piece of tin foil, spray it with Pam or cover with cooking
oil, lay the cabbage on the tin foil, spray with Pam again, and add garlic
salt or powder if you are on a low salt diet, and other salad seasonings.
Then I wrap it in the rest of the foil and put in on the heated grill. Cook
it 10 minutes on each side, or until the outer edges have turned brown or
even black.

You can do the came with cauliflower, broccoli, squash, onions and potatoes.
The cooking times might vary for the potatoes, but use the time as a guide.

Dwayne





"Noam" > wrote in message
...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt,
> allspice and paprika - not good. Also, a simple, one step recipe for
> cabbage soup, all vegetable, no dairy or flour, meat O.K.- Noam
>
>
>
>

On 10/16/2004, Dwayne, wrote:

>I like to shred it in to a skillet with a small amount of olive oil
>(your favorite cooking oil will do) and fry it until it starts to brown.

<snip>

Don't throw out the cores. Save them for Sheldon. The holidays
are coming.

I eat them, sorry. Dwayne

"Kevintsheehy" > wrote in message
...
> <snip>
>
> Don't throw out the cores. Save them for Sheldon. The holidays
> are coming.
>
>

Dwayne wrote (10/16/2004):

>I eat them, sorry. Dwayne

Enjoy!

Dwayne wrote (10/16/2004):

>I eat them, sorry. Dwayne

Enjoy!

I eat them, sorry. Dwayne

"Kevintsheehy" > wrote in message
...
> <snip>
>
> Don't throw out the cores. Save them for Sheldon. The holidays
> are coming.
>
>

On 10/16/2004, Dwayne, wrote:

>I like to shred it in to a skillet with a small amount of olive oil
>(your favorite cooking oil will do) and fry it until it starts to brown.

<snip>

Don't throw out the cores. Save them for Sheldon. The holidays
are coming.

>: "Noam" sprouted:
>
>Looking for a simple one step recipe to cook cabbage, like in ham and
>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>all vegetable, no dairy or flour, meat

If you're looking for a recipe for ham/corned beef and cabbage why can't the
soup contain meat too?!?!? And last I looked flour is vegetable. Do you even
know what's a cabbage... your widdle brussels sprout HEAD!

Ahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Noam wrote:

> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam

Cooking cabbage alone is a snap. One easy way is to shred it or slice
it into strips, put it into a mike-safe container, cover and nuke.
Depending on the size of the head and your machine, it'll take from 7
to as much as 14 minutes. No kitchen stink, no soggy cabbage. The
natural sweetness comes out and it only needs a bit of salt and maybe
butter or some kind of pig fat to be good.

Cabbage soup is this cabbage in a vegetable stock. Done.

Pastorio

On Sat, 16 Oct 2004 03:11:38 +0000, Noam wrote:

> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam

Get a steamer (large pot with removable perforated inserts)
cut up the cabbabe into serving sized wedges put them in the
steamer and steam them unitl tender, salt & pepper, butter
great as a healthy side dish.

And cabbage soup (Borch) without meat is not somthing I would
make, as it would tend to be kind of too bland (IMHO).

>Subject: How to cook cabbage

Stuffed!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> And cabbage soup (Borch) without meat is not somthing I would
> make, as it would tend to be kind of too bland (IMHO).

No, I meant meat is O.K.

Borch is not beat soup? - Noam

On Sat, 16 Oct 2004 23:01:00 +0000, Noam wrote:

>> And cabbage soup (Borch) without meat is not somthing I would
>> make, as it would tend to be kind of too bland (IMHO).
>
> No, I meant meat is O.K.
>
> Borch is not beat soup? - Noam

Actually borch is just a Russian a word for soup!

Beet borch is usually eaten cold with sliced hard boiled egg
and/or sour cream, my mother used to make cabbage soup (borch)
with cubes of beef or oxtail (on a cold day in Brooklyn it was
wonderful).

Paracelsus > wrote:

> Actually borch is just a Russian a word for soup!

No, Bombastus, I don't think so. :-) First, borscht is of Ukrainian
origin; second, it is said to derive from "borschevik" or "borschevnik",
"hogweed", from which it is said to have been be prepared centuries ago,
though some people maintain that it derives from the Old Slavonic
"brsch", "beetroot", "beet". In any case, the name is not generic but
means a particular kind of soup always containing beets.

> Beet borch is usually eaten cold with sliced hard boiled egg
> and/or sour cream, my mother used to make cabbage soup (borch)
> with cubes of beef or oxtail (on a cold day in Brooklyn it was
> wonderful).

In Brooklyn, perhaps, not in Russia or the Ukraine. :-) The cold
"borch" you are describing is actually called "svekolnik" there.

The typical Russian soup with cabbage but sans beets would be "schi",
but even they ("schi" is plural) have not really ever been generic, even
if there used be many more versions in the centuries past. Schi always
contain cabbage or sauerkraut (with the exception of "green schi" that
are made with sorrel). The word that used to be closest to generic
"soup", is perhaps "ukha", of which there used to exist many dozens of
different versions prepared with many different ingredients. Now the
word means a particular kind of clear fish soup only. In modern
Russian, generic soup is called "sup" (pronouced "soup")... :-)

Victor

On Sun, 17 Oct 2004 23:43:22 +0200, Victor Sack wrote:

> Paracelsus > wrote:
>
>> Actually borch is just a Russian a word for soup!
>
> No, Bombastus, I don't think so. :-) First, borscht is of Ukrainian
> origin; second, it is said to derive from "borschevik" or "borschevnik",
> "hogweed", from which it is said to have been be prepared centuries ago,
> though some people maintain that it derives from the Old Slavonic
> "brsch", "beetroot", "beet". In any case, the name is not generic but
> means a particular kind of soup always containing beets.
>
>> Beet borch is usually eaten cold with sliced hard boiled egg
>> and/or sour cream, my mother used to make cabbage soup (borch)
>> with cubes of beef or oxtail (on a cold day in Brooklyn it was
>> wonderful).
>
> In Brooklyn, perhaps, not in Russia or the Ukraine. :-) The cold
> "borch" you are describing is actually called "svekolnik" there.
>
> The typical Russian soup with cabbage but sans beets would be "schi",
> but even they ("schi" is plural) have not really ever been generic, even
> if there used be many more versions in the centuries past. Schi always
> contain cabbage or sauerkraut (with the exception of "green schi" that
> are made with sorrel). The word that used to be closest to generic
> "soup", is perhaps "ukha", of which there used to exist many dozens of
> different versions prepared with many different ingredients. Now the
> word means a particular kind of clear fish soup only. In modern
> Russian, generic soup is called "sup" (pronouced "soup")... :-)
>
> Victor

My mothers family was from Belarus and my Dad's was Lithuanian.
My mom spoke Yiddish, English and Russian, my dad spoke only English.
In the Flatbush Ave. area of Brooklyn (in the 40's and 50's) the generic
Russian word used by ALL the older people for "soup" was Borch, although
some of them did pronounce it "Borcht", if you meant beet borcht, you said
"cold borcht", since I have never been outside the United States in my 62
years I can't say how people elswhere say things (Linguistic drift
perhaps) but older Russian Jews (from Brooklyn) do indeed use the word
"Borch" as generic for "Soup".

On Sun, 17 Oct 2004 23:43:22 +0200, Victor Sack wrote:

> Paracelsus > wrote:
>
>> Actually borch is just a Russian a word for soup!
>
> No, Bombastus, I don't think so. :-) First, borscht is of Ukrainian
> origin; second, it is said to derive from "borschevik" or "borschevnik",
> "hogweed", from which it is said to have been be prepared centuries ago,
> though some people maintain that it derives from the Old Slavonic
> "brsch", "beetroot", "beet". In any case, the name is not generic but
> means a particular kind of soup always containing beets.
>
>> Beet borch is usually eaten cold with sliced hard boiled egg
>> and/or sour cream, my mother used to make cabbage soup (borch)
>> with cubes of beef or oxtail (on a cold day in Brooklyn it was
>> wonderful).
>
> In Brooklyn, perhaps, not in Russia or the Ukraine. :-) The cold
> "borch" you are describing is actually called "svekolnik" there.
>
> The typical Russian soup with cabbage but sans beets would be "schi",
> but even they ("schi" is plural) have not really ever been generic, even
> if there used be many more versions in the centuries past. Schi always
> contain cabbage or sauerkraut (with the exception of "green schi" that
> are made with sorrel). The word that used to be closest to generic
> "soup", is perhaps "ukha", of which there used to exist many dozens of
> different versions prepared with many different ingredients. Now the
> word means a particular kind of clear fish soup only. In modern
> Russian, generic soup is called "sup" (pronouced "soup")... :-)
>
> Victor

My mothers family was from Belarus and my Dad's was Lithuanian.
My mom spoke Yiddish, English and Russian, my dad spoke only English.
In the Flatbush Ave. area of Brooklyn (in the 40's and 50's) the generic
Russian word used by ALL the older people for "soup" was Borch, although
some of them did pronounce it "Borcht", if you meant beet borcht, you said
"cold borcht", since I have never been outside the United States in my 62
years I can't say how people elswhere say things (Linguistic drift
perhaps) but older Russian Jews (from Brooklyn) do indeed use the word
"Borch" as generic for "Soup".

Paracelsus > wrote:

> Actually borch is just a Russian a word for soup!

No, Bombastus, I don't think so. :-) First, borscht is of Ukrainian
origin; second, it is said to derive from "borschevik" or "borschevnik",
"hogweed", from which it is said to have been be prepared centuries ago,
though some people maintain that it derives from the Old Slavonic
"brsch", "beetroot", "beet". In any case, the name is not generic but
means a particular kind of soup always containing beets.

> Beet borch is usually eaten cold with sliced hard boiled egg
> and/or sour cream, my mother used to make cabbage soup (borch)
> with cubes of beef or oxtail (on a cold day in Brooklyn it was
> wonderful).

In Brooklyn, perhaps, not in Russia or the Ukraine. :-) The cold
"borch" you are describing is actually called "svekolnik" there.

The typical Russian soup with cabbage but sans beets would be "schi",
but even they ("schi" is plural) have not really ever been generic, even
if there used be many more versions in the centuries past. Schi always
contain cabbage or sauerkraut (with the exception of "green schi" that
are made with sorrel). The word that used to be closest to generic
"soup", is perhaps "ukha", of which there used to exist many dozens of
different versions prepared with many different ingredients. Now the
word means a particular kind of clear fish soup only. In modern
Russian, generic soup is called "sup" (pronouced "soup")... :-)

Victor

On Sat, 16 Oct 2004 23:01:00 +0000, Noam wrote:

>> And cabbage soup (Borch) without meat is not somthing I would
>> make, as it would tend to be kind of too bland (IMHO).
>
> No, I meant meat is O.K.
>
> Borch is not beat soup? - Noam

Actually borch is just a Russian a word for soup!

Beet borch is usually eaten cold with sliced hard boiled egg
and/or sour cream, my mother used to make cabbage soup (borch)
with cubes of beef or oxtail (on a cold day in Brooklyn it was
wonderful).

>Subject: How to cook cabbage

Stuffed!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> And cabbage soup (Borch) without meat is not somthing I would
> make, as it would tend to be kind of too bland (IMHO).

No, I meant meat is O.K.

Borch is not beat soup? - Noam

On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
> wrote:

>Looking for a simple one step recipe to cook cabbage, like in ham and
>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>all vegetable, no dairy or flour, meat O.K.- Noam

Hey Noam!
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!

Regards,
Bill
(I need to find a good website to look at pictures of various spices
and I could pick out the one I forgot!)

On Sat, 16 Oct 2004 19:03:57 GMT, Bill >
wrote:

>On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
> wrote:
>
>>Looking for a simple one step recipe to cook cabbage, like in ham and
>>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>>all vegetable, no dairy or flour, meat O.K.- Noam
>
>Hey Noam!
>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!
>
>Regards,
>Bill
>(I need to find a good website to look at pictures of various spices
>and I could pick out the one I forgot!)

Would that be caraway?

I've made something similar called "smothered cabbage" and it used
caraway.

Shirley Hicks
Toronto, Ontario
TB

"A liberal is a conservative who's been through treatment."
- Garrison Keillor

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

>"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



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sat, 16 Oct 2004 23:06:26 +0000, PENMART01 wrote:

>>"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
>
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

In San Francisco the only place I know that has that kind of stuff
is the New World Market on Geary Blvd in the Richmond District
I'm going to see if I can get a small bag to experiment with.
I remember the Jewish Rye from when I was a kid (I left New York
when I was 18) and I remember the seeds, thanks for triggering
some very old memories.

On Sat, 16 Oct 2004 23:06:26 +0000, PENMART01 wrote:

>>"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
>
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

In San Francisco the only place I know that has that kind of stuff
is the New World Market on Geary Blvd in the Richmond District
I'm going to see if I can get a small bag to experiment with.
I remember the Jewish Rye from when I was a kid (I left New York
when I was 18) and I remember the seeds, thanks for triggering
some very old memories.

>"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



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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

Bill > wrote in message >. ..
> On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
> > wrote:
>
> >Looking for a simple one step recipe to cook cabbage, like in ham and
> >cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> >and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> >all vegetable, no dairy or flour, meat O.K.- Noam
>
> Hey Noam!
> 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.


Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
The Russian or Yiddish name escapes me at the moment, but I swear I knew it
just a year or two ago.

Cindy Hamilton

>(Cindy hamilton)
>
>Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
>The Russian or Yiddish name escapes me at the moment, but I swear I knew it
>just a year or two ago.

Black caraway (Nigilla sativa) is Charnushka.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(Cindy hamilton) wrote in message . com>...

> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.

Charnushka! Ha! Only a 24-hour retrieval time on that factoid.


Cindy Hamilton

>(Cindy hamilton)
>
>Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
>The Russian or Yiddish name escapes me at the moment, but I swear I knew it
>just a year or two ago.

Black caraway (Nigilla sativa) is Charnushka.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(Cindy hamilton) wrote in message . com>...

> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.

Charnushka! Ha! Only a 24-hour retrieval time on that factoid.


Cindy Hamilton

(Cindy hamilton) wrote in message . com>...

> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.

Charnushka! Ha! Only a 24-hour retrieval time on that factoid.


Cindy Hamilton

(Cindy hamilton) wrote in message . com>...

> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.

Charnushka! Ha! Only a 24-hour retrieval time on that factoid.


Cindy Hamilton

(Cindy hamilton) wrote in message . com>...

> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.

Charnushka! Ha! Only a 24-hour retrieval time on that factoid.


Cindy Hamilton

(Cindy hamilton) wrote in message . com>...

> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.

Charnushka! Ha! Only a 24-hour retrieval time on that factoid.


Cindy Hamilton

On Sat, 16 Oct 2004 19:03:57 GMT, Bill >
wrote:

>On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
> wrote:
>
>>Looking for a simple one step recipe to cook cabbage, like in ham and
>>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>>all vegetable, no dairy or flour, meat O.K.- Noam
>
>Hey Noam!
>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!
>
>Regards,
>Bill
>(I need to find a good website to look at pictures of various spices
>and I could pick out the one I forgot!)

Would that be caraway?

I've made something similar called "smothered cabbage" and it used
caraway.

Shirley Hicks
Toronto, Ontario
TB

"A liberal is a conservative who's been through treatment."
- Garrison Keillor