Cabbage and Leek Griddle Cakes with Poached Eggs

These little pancakes are so delicious and springy green. They're a good way to get your vegetables too, because who doesn't like a little pan-fried goodness? Crisp, brown edges, and crunchy veggies, just waiting to soak up a nice, soft yolk. Something about the way the leeks cook makes them sweet and savory and satisfying. And to think, the first time I ever made these, I was just looking for a way to get rid of leftover cabbage! Now I make them on purpose (and then make them again with the leftover cabbage).
original recipe via wholefoodsmarket.com/recipe

Grocery list items:
Green cabbage (can use red)
leeks

Did you know that cabbage has antipyretic properties? That means it can help lower a fever. So, next time someone is feeling sick, you can either make them some chicken soup, or make them some little cabbage griddle cakes! What better to lift your mood than some fresh spring vegetables?
I also really loved the poached egg on top of this. If everyone has a favorite style of eggs, poached is probably mine.

Cabbage and Leek Griddle Cakes
1/2 small head green cabbage, sliced thin
2 leeks, rinsed well and cut into matchsticks
1/4 cup flour
3 eggs
salt + pepper
2 tbsp olive oil

Start by mixing the cabbage, leeks, and eggs in a large bowl. Add in the flour (you could add a bit more if it seems very wet). The best way to mix is with your hands. Add salt and pepper to taste.

 In a large pan or griddle, start to heat 1 tbsp of olive oil. Form pancakes by scooping small handfuls of cabbage mixture into the pan, and pressing them flat to cook. They might look like they're not going to hold together, but they will. (If for some reason they are not, add a bit more flour or another egg to the mixture).

Fry about 5 min, or until golden brown, then flip and repeat.

Poached Eggs
Disclaimer: I do not have a foolproof recipe for poached eggs. I mostly have to do it on sight, but I usually have success.

Start by boiling water in a medium, non-stick saucepan. You'll want plenty of water, and a pot big enough to give all your eggs enough space. When the water is at a boil, turn it down so it's at a simmer. Carefully crack the eggs into the water. If you wish, you can use a wooden spoon to shape the egg white a bit. Allow eggs to cook until the white is opaque, and at desired level of doneness. I like my eggs to jiggle a little in the pot, but not too much!

Serve the pancakes with an egg on top, and enjoy! This might make a delicious breakfast, kind like cabbage hash browns. Or like a cabbage latke!