Sig's Mediterranean Bake

• 5 leaves stems removed darkest curly cabbage you can get, I use cavalero nero
• 2 large Italian sweet, long red peppers
• 3 spicy vegetarian or normal chorizo sausages
• 3 quality vegetarian sausages, or three normal sausages
• 2 slices of vegetarian bacon or real unsmoked bacon
• 150 grams spicy cheese , I normally use chilly and apple cheddar
• 200 ml fresh full fat milk
• 1 large eggs
• 2 sheets sac yufka or 6 sheets of filo pastry
• 1 tbsp melted butter
• 2 tbsp quality frying vegetable oil do not use olive oil

1. First remove the cabbage leaves of their stems.
2. Discard stems, chop leaves finely and par boil for ten minutes .
3. Drain thoroughly.
4. Set aside
5. In the meantime , chop the sausages, the bacon and peppers.
6. Grate the cheese.
7. Now spread the melted butter over one of the sac yufka pastry sheets or 4 of the filo sheets .
8. Lay the two yuk sheets together on top of each other (they are round and very large.
9. Normally serve four people).If using filo take two sheets and butter and stuck together with a third unbuttered sheet they are normally much smaller and square or oblong, so you have to overlap them and need to make two parcels for four people this way
10. Use a deep none stick baking pan to form a parcel.
11. Place your prepared pastry into pan make sure there is enough pastry to overlap to make a good sealed parcel.
12. Add all the filling as well as the cabbage .
13. Mix the milk with the egg and pour over the mixture
14. Now fold over the sides to seal the parcel well and chill for at least 15 minutes
15. Gently heat your oil in frying pan Remove parcel from chiller and turn upside down into frying pan.
16. let the parcel Cook from both sides until it is cooked and crispy brown and heated through.
17. This is something between a pizza and a fritata, in Turkey it's called borek.
18. I served with slow fried the smallest amount of oil crispy potatoes and fresh tomatoes

cabbage, italian sweet, vegetarian, vegetarian sausages, bacon, spicy cheese, milk, eggs, pastry, butter, vegetable oil

Taken from cookpad.com/us/recipes/360550-sigs-mediterranean-bake (may not work)