>>>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,

People from my home region eat the Lancashire hotpot with pickled red cabbage. I make my own.

>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.

You wouldn't get 2 Brits fighting about the proper way to make tea - we ALL do it right! :-)

>
>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 :).

Don't pity him!

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