A weeknight skillet that turns sauerkraut into dinner: browned sausage and sour cream mellow the fermented tang while caraway seeds add warmth. The whole jar goes into one pan.

Serves 2. 25 minutes, 20 at the stove.

About 480 calories a serving, 14 g protein, 12 g carbohydrate, 42 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Warm 1 tablespoon oil in a large skillet over medium-high heat. Slice 2 sausage links on the bias into 3/4-inch pieces and brown them in the oil until the edges color, stirring once, about 4 minutes. Transfer to a plate.4 min
2. Chop 1 small onion and add it to the skillet with 1 teaspoon caraway seeds. Stir until the onion softens, about 2 minutes.2 min
3. Add the sauerkraut from your quarter jar along with its brine, scraping the browned bits from the bottom. Return the sausage to the pan and simmer for 10 minutes until the sauerkraut is very tender and everything has married. Stir in 1/2 cup sour cream off the heat. Taste and adjust salt and pepper.10 min

Note Swap bratwurst for smoked kielbasa if that's what you have. Keeps refrigerated for three days; reheat gently on the stovetop. Serve over steamed potatoes or with dark bread and a sharp mustard on the side.

Sauerkraut takes the lead tonight, warmed with onion and butter, then crowned with fried eggs. This is exactly what half a bag of sauerkraut becomes: a warm, tangy base that holds an egg yolk perfectly.

Serves 2. 15 minutes, 12 at the stove.

About 250 calories a serving, 12 g protein, 7 g carbohydrate, 20 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Melt 2 tablespoons butter in a large skillet over medium heat. Slice half a medium onion and add it to the pan, stirring often until soft, about 3 minutes.3 min
2. Add 2 cups sauerkraut and stir to combine, warming through, about 3 minutes. Taste and season with salt and pepper.3 min
3. Push the sauerkraut to the edges of the skillet, making two wells in the center. Crack 4 eggs into the wells, cover the pan, and cook over medium-low heat until the whites set but the yolks stay runny, about 4 minutes. Divide onto two plates and serve at once.4 min

Note Swap smoked kielbasa sliced and warmed in the pan before the eggs if you have it. Leftovers keep refrigerated two days. Serve with dark bread and a cold beer.

A German-style supper that turns a half jar of sauerkraut into a whole meal. Ham and eggs finish it fast, and the sour cabbage needs nothing fancy to taste right.

Serves 2. 20 minutes, 15 at the stove.

About 310 calories a serving, 22 g protein, 12 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 4 oz ham and 1 small onion into half-inch pieces. Warm 1 tablespoon butter in a large skillet over medium heat.
2. Add the onion and ham, stirring often, until the onion is soft and the ham edges are a bit crisp, about 4 minutes. You are done when the onion is translucent.4 min
3. Drain 1 cup sauerkraut well, pressing it against the colander to squeeze out the brine. Stir the sauerkraut into the pan and warm it through, about 2 minutes.2 min
4. Push the sauerkraut to the sides of the pan and crack 4 eggs into the center. Cook, stirring the eggs occasionally and folding them into the sauerkraut, until the whites are set but the yolks still jiggle, about 4 minutes. Season with salt and pepper to taste.4 min

Note Swap ham for bacon or sausage if you have it. Leftovers keep two days covered in the fridge and warm through in a skillet. Serve with rye bread or boiled potatoes to soak up the pan juices.