Recipe: Braised leek and cabbage salad with poached eggs and roasted kipflers

We have so many leeks in our vegetable patch at the moment, that to make an indent on them the other evening I made this take on a Australian Women's Weekly Recipe (Cook, p. 339 if you have access to witlof cabbages and want the original).  I would say however, that unless you have access to homegrown leeks you might find this a pricy meal!  Leeks retail around $2 each here.

Serves 2

500g kipfler potatoes, halved lengthways
1 tsp sea salt
1/2 tsp cracked black pepper
1 clove garlic, crushed
cooking oil spray
1/2 tbsp olive oil
10 baby leeks, trimmed to 15cm in length
300g white cabbage
1/3 cup dry white wine
1/2 cup vegetable stock
1/2 tsp white sugar
4 eggs

Creamy Chive Dressing
1 tbsp lemon juice
1/2 tbsp wholegrain mustard
1/3 cream
good handful of chives (the original recipe uses chervil)

1.  Preheat oven to moderately hot (180C fan forced)
2.  Make dressing by combining ingredients in a screw-top jar, shake well.
3.  Toss potato with salt, pepper and garlic in baking dish; coat lightly with spray.  Roast uncovered, about 50 minutes or until tender and crisp.
4.  Meanwhile, heat oil in a flameproof baking dish cook leeks and cabbage 1 minute.  Add wine, stock and sugar; bring to the boil.  Reduce heat, simmer, uncovered, 2 minutes.  Cover tightly, bake in oven for last 20 minutes of potato cooking time.
5.  Poach eggs using your favourite method.  Drain on absorbent paper when cooked.  We have a snazzy old-fashioned egg poacher which produces perfect eggs everytime.  I wouldn't dare advise how to poach eggs freehand:)
6.  Divide potato and cabbage between plates; top with leeks and two eggs each drizzle with dressing.