Farmhouse Kitchen
This isn't much of a recipe, but more of a dinner suggestions with some guidance. I made a variation of this for us the other night and it was heartily enjoyed by all!
Steak; your choice of cut and quantity, but it should be one that cooks well in a skillet or fry pan
Eatwell Lavender Salt
Freshly ground Black Pepper
1/2 to 1 whole head of Cabbage; depending on how many you are feeding 1 would feed 4 quite easily
2 to 4 Onions; separate the bottoms from the green tops, chop both
1 to 2 cloves Garlic
Gently boiled Potatoes
1/4 to 1/2 bunch of Parsley
8 TB Butter, divided
I always salt my steak with Lavender salt add the pepper and let it sit, covered, on the counter for at least 20 minutes before cooking. About 3 minutes before I am ready to cook the steak, heat the skillet over medium high to high heat. When the pan is hot, throw in the steak(s) and sear on both sides a couple of minutes per, depending on the thickness. My steaks were about 2" thick and I cooked them for 3 minutes on each side. Turn the heat down to medium/medium-high, add 3 to 4 TB of butter to the pan and swirl to coat the steaks. Cook, turning several times and swirling in the butter, until you reach the level you prefer your steak to be cooked. Remove to a platter, tent with foil and let sit for 15 to 20 minutes, while you cook the cabbage.
Keep all the pan juices and butter in the pan, and add the onion bottoms, garlic and cabbage. I use tongs to turn in the pan to coat in the butter and pan juices. Cook until the cabbage is tender. You can use the green onion tops over the cabbage or over the boiled potatoes.
With the boiled potatoes you want to gently smash them a bit to break them apart, and while they are still hot, add the remaining butter, and finely chopped parsley. Stir it all together, you can salt and pepper in the pot or on the plate.