Warm Winter Cabbage and Potato Salad

4-5 leaves Savoy cabbage
2 cloves garlic, chopped
4 small, thin-skinned potatoes
1 small red onion, quartered
1 egg
fresh sage, chopped
salt and pepper
olive oil

Par boil the potatoes until nearly cooked through. Meanwhile, pre-heat the oven to 200 C. Chop cabbage into half inch strips.

Halve or quarter the boiled potatoes depending on their size. Place on a baking sheet with the onion quarters. Drizzle with olive oil and season with salt and pepper. Bake until potatoes begin to crisp and turn brown and the onions are soft. After removing from oven, immediately sprinkle sage on top.

Heat oil in a frying pan and add garlic. Saute briefly and add cabbage. Saute adding a small amount of water to create steam and cook down the cabbage slightly.

Poach the egg in simmering water just long enough to cook and maintain a soft yolk.

Place the cabbage on a plate. Break apart onion wedges into pieces and place on the cabbage with the potato wedges. Top with poached egg and season with salt and pepper.