I found it on Gourmet Traveller and have printed it out. Tell me Hally and MF, do you use ordinary cabbage or what he suggests, savoy. Only other query, Gruyere cheese or any cheese. I hate buying special cheeses when I usually already have feta, cheddar and parmesan in my fridge.
http://www.gourmettraveller.com.au/potato_and_cabbage_gratin.htm - it has white wine and red wine vinegar. Is this the one?
Great food Hally. What recipe did you use for your Turkish bread please?