Two sausage links get seared until deep brown, then braised low and slow with tender cabbage and caraway seeds. This is weeknight supper when you want something warm and substantial from almost nothing.

Serves 2. 35 minutes, 10 at the stove.

About 310 calories a serving, 14 g protein, 45 g carbohydrate, 12 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large pan over medium-high heat. When it shimmers, lay in both sausage links and sear until deep brown on both sides, about 8 minutes total, turning once. Set them aside on a plate.8 min
2. Slice 1 medium onion into thin halfmoons and add to the same pan. Cook, stirring, until they soften and turn golden, about 5 minutes.5 min
3. Slice 1 small cabbage head into thin ribbons and add to the pan with 1 teaspoon caraway seeds, salt, and pepper. Stir to coat with oil.
4. Return the sausages to the pan, nestling them into the cabbage. Cover and reduce heat to low. Braise for 15 minutes, stirring the cabbage halfway through, until it turns tender and silky.15 min
5. Drizzle 2 tablespoons apple cider vinegar over the pan and stir once. Taste and adjust salt and pepper. Serve the sausages with the cabbage piled alongside.

Note Swap the caraway for fennel seed or omit it if that's what you have. Leftovers keep four days covered in the fridge and reheat gently. Serve with crusty bread to wipe the pan, or alongside boiled potatoes.

Halving a pack of sausage and beans makes a satisfying skillet dinner that's done in under thirty minutes. The sausage gives the beans their flavor, and you stretch what you have into two full bowls with the help of the pantry.

Serves 2. 25 minutes, 10 at the stove.

About 600 calories a serving, 39 g protein, 55 g carbohydrate, 28 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Slice the half pack of sausage into half-inch pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the sausage, stirring once halfway through, until browned at the edges, about 8 minutes. While it cooks, dice half a medium onion and mince 2 garlic cloves.8 min
2. Push the sausage to the side of the skillet and add the onion to the cleared space. Cook, stirring the onion occasionally and the sausage less often, until the onion softens, about 4 minutes.4 min
3. Add the 2 minced garlic cloves and stir everything together. Drain and rinse one 15 oz can of white beans and add them to the skillet along with a pinch of salt and pepper. Stir until heated through, about 2 minutes, then taste and adjust the seasoning.2 min

Note Swap the white beans for chickpeas or cannellini beans. Leftovers keep in an airtight container for four days and rewarm gently on the stovetop. Serve with crusty bread or over rice to soak up the pan juices.

A couple of slices of sausage stretch across rice and eggs when you dice and brown them first. This is the quickest dinner from what you have, ready in minutes, and it takes whatever vegetables lurk in your crisper.

Serves 2. 20 minutes, 15 at the stove.

About 710 calories a serving, 17 g protein, 114 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Dice the few slices of sausage into half-inch pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the sausage until the edges brown, about 3 minutes, stirring often, then set it aside.3 min
2. Add the remaining 1 tablespoon of oil to the pan, crack 2 eggs into it, and scramble them roughly. When they are nearly set, add 1 minced garlic clove and stir for 30 seconds until fragrant.
3. Return the sausage to the pan and add 1.5 cups of cooked rice, breaking up any clumps with the back of a spoon. Toss constantly until the rice is heated through and the grains separate, about 3 minutes.3 min
4. Pour in 2 tablespoons of soy sauce and toss to coat everything evenly. Taste and adjust salt and pepper, then divide between two bowls and scatter 2 chopped scallions over the top.

Note Swap soy sauce for tamari or fish sauce if you have it. Leftovers keep in the fridge for three days and reheat in a skillet with a splash of water. Serve with a quick pickle or hot sauce on the side.