Make your pastry - you can do this in a food processor if you prefer. Make it into a dough and let it rest. I use a cast iron flan or shallow casserole dish for this tart. It means I don’t have to bake it blind and I still have well-cooked pastry on the bottom.
Clean and shred the cabbage in to fine strips.
Heat the butter in a pan then fry the cabbage and the onion gently. Add the vinegar, spices and seasonings and 50ml of water and simmer for 30 mins.
Pre-heat the oven to gas mark 4 / 180°C / 160°C (fan). Roll out the pastry and line your dish.
Dry fry the bacon until crispy, if you're using it.
Crumble the bread into small crumbs. Mix this with the sausage meat, egg, mustard, herbs and season with salt and pepper.
Cook the mixture gently in a pan, stirring, until it starts to colour. Spread the mixture in the bottom of the tart.
Mix the topping with the cabbage mixture and pour over the top of the sausage meat. Bake in the oven for 30 mins until golden and cooked all the way through.
Serve hot or cold. It will keep happily in the fridge for 3 days.