The shelf gives you a fully cooked pork patty with barbecue sauce that needs only heat and a bun. Crisp it in a hot pan, toast the bread, add quick pickled slaw, and you have dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 660 calories a serving, 28 g protein, 86 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 2 cups of green cabbage on a box grater or with a knife into a bowl. Pour 3 tablespoons of vinegar from your pantry (or bottled white vinegar if you have it) over the cabbage, add 1/4 teaspoon salt and 1/4 teaspoon pepper, toss well, and let sit while you cook.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. When it shimmers, lay the pork patty in the pan and cook for 3 minutes until the bottom is brown and crisp, then flip and cook for 2 minutes more on the other side until the edges are browned.5 min
3. While the pork cooks, split the two buns and brush the cut sides with 1 tablespoon oil. Toast them in a separate skillet over medium heat for 2 minutes until golden and warm.2 min
4. Set the pork patty on the bottom bun. Top with a handful of the pickled cabbage slaw, set the top bun in place, and serve the second sandwich the same way with the remaining slaw on the side.

Note Swap the cabbage for shredded carrots or a store-bought coleslaw mix if you prefer. Slaw keeps covered in the fridge for two days. Serve with pickle chips, mustard, and hot sauce on the side.