Half a head of cabbage wilts into a tender, caramelized base for soft noodles and a runny egg. The whole point is using what's left in your crisper drawer before it turns; this comes together in a single pan while you stand there, watching it go from raw to golden.

Serves 2. 25 minutes, 20 at the stove.

About 510 calories a serving, 13 g protein, 44 g carbohydrate, 32 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Slice the half head of cabbage into half-inch ribbons. Mince 2 cloves of garlic. Bring a large skillet to medium-high heat and add 3 tablespoons of oil. When it shimmers, add the cabbage and a pinch of salt, stirring once or twice, then let it sit undisturbed for three minutes.3 min
2. Stir the cabbage and cook for another three to four minutes until it softens and browns on the edges. Add the garlic and 1 tablespoon of butter, stirring to coat.4 min
3. Pour in 4 ounces of egg noodles and 1 cup of water, scraping up any browned bits from the pan. Bring to a simmer, cover, and cook for five minutes until the noodles are tender and the liquid is mostly absorbed.5 min
4. Push the noodles and cabbage to the sides of the skillet to create two shallow wells. Crack 2 eggs into the wells, season with salt and pepper, cover, and cook for three minutes until the whites are set but the yolks still jiggle when you move the pan.3 min
5. Divide between two plates, season with salt and pepper, and eat straight from the skillet or transfer to bowls.

Note Swap the cabbage for kale or even broccoli if that's what you have. Leftovers keep covered in the fridge for two days and can be reheated gently in a pan. Serve with hot sauce and a sharp pickle on the side.

Shredded cabbage becomes tender and sweet when it hits a hot pan, turning plain rice into a complete dinner in twenty minutes. This is where that half cabbage belongs tonight.

Serves 2. 20 minutes, 20 at the stove.

About 420 calories a serving, 13 g protein, 42 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Add the shredded cabbage and cook, stirring often, until it softens and begins to brown at the edges, about 5 minutes. Push it to the side of the pan.5 min
2. Crack 2 eggs into the cleared space and scramble them with a fork, breaking them into small pieces as they cook, about 2 minutes. Add 2 minced garlic cloves and stir everything together.2 min
3. Add 1 and 1/2 cups cooked rice, breaking up any clumps as you fold it into the cabbage and egg. Toss until the rice is heated through, about 3 minutes. Pour in 2 tablespoons soy sauce and season with salt and pepper, then serve.3 min

Note Swap white rice for brown rice or any grain you have. Keeps refrigerated for three days; reheat in a skillet with a splash of water. Serve with hot sauce or a side of quick pickled vegetables if you have vinegar.

Loose leaves of cabbage wilt quickly in a hot pan with a bit of butter and onion, then get topped with eggs to set until their whites turn opaque. This is the weeknight dinner those cabbage leaves were made for.

Serves 2. 20 minutes, 15 at the stove.

About 250 calories a serving, 12 g protein, 6 g carbohydrate, 20 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Slice 1 small onion thin and tear or chop the cabbage leaves into rough 2-inch pieces. Heat 2 tablespoons butter in a 10-inch skillet over medium heat until foaming.
2. Add the onion and cabbage to the butter with a pinch of salt and pepper. Cook, stirring often, until the cabbage has wilted and the onion turns golden at the edges, about 8 minutes. The cue is the leaves soft and reduced in volume by half.8 min
3. Make 4 wells in the cabbage by pushing it to the sides, then crack 4 eggs into the wells. Season the eggs with salt and pepper, cover the pan with a lid or foil, and cook over medium heat until the egg whites are set but the yolks still jiggle, about 5 minutes.5 min

Note Swap the eggs for shredded cheese if you prefer. Leftovers keep in the fridge for one day; reheat gently in a covered skillet. Serve with crusty bread to soak up the yolk.