Boil cabbage ribbons 20 minutes in lightly salted water. Drain and cool. In a 14-inch saute pan, heat olive oil until smoking. Add cumin, horseradish, pepper and speck and toss to coat. Add cabbage and toss again. Cook 8 to 10 minutes until soft and well-seasoned. Sprinkle with lemon juice and serve with sliced goose breast. Yield: 4 servings Recipe by: Molto Mario MB1D10 Posted to MC-Recipe Digest V1 #593 by Sue on May 03, 1997