Fillet Mignon & Cokannon

Tired of baked spuds and had to have some kind of taters to go with these little fillets, so after a little poking around recipes I figured I’d try some disaway. Mashed taters, boiled then sautéed cabbage, green onions sliced once long ways then thin sliced, and just fer good measure sprinkled on some caramelized garlic. I liked it a lot so it was a good change from the bakers. I think some folks also call it Champ.