>>This is for about four persons, but there's usually leftovers. I like it cold as well, but it also reheats fine in the microwave.

Addendum (Tracy reminded me): first part (before topping) takes about 30 minutes at 350F, the second goes until you like the color.

>That sounded great until you got to the bit about pickles and sour cabbage. May I barf now or do I need to eat it first? <g>

De gustibus non est disputandum (pardon the pun). And actually for me it's pickles XOR sour cabbage, though the few times we had both at one it wasn't bad at all.

But it has to be naturally soured cabbage, not the too-sour-vinegar-started one you can buy here. As to the proper methods of making sour cabbage, just ask any two South Europeans of the best method, and you'll see a catfight as if you asked two Brits about the proper way to make tea.

If you were ready to barf at this, I better not mention pihtije (pikh-tee-yeh) which is aspic of pork ears and feet (optionally tails, smoked). I can send you a picture if you feel you're up to it :).

> Otherwise, it sounds good and I may just steal it from you.

>BTW, your spelling of "potatos" qualifies you to be a Vice President of the U.S. (Which would be a huge upgrade! LOL)

Upgrade of the office?