A braise of the raw slaw mix that softens the cabbage and carrot while the garlic turns sweet. This shelf holds the makings of a fast, warm side that needs only a skillet and ten minutes to feed two hungry people as part of a simple dinner.

Serves 2. 15 minutes, 8 at the stove.

About 510 calories a serving, 16 g protein, 6 g carbohydrate, 47 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage into half-inch rounds and set a large skillet over medium-high heat. When the pan is hot, add 2 tablespoons of oil and the sausage pieces, stirring now and then until they brown on both sides, about 5 minutes total. Pour off all but 1 tablespoon of the fat.5 min
2. Mince 3 cloves of garlic and add them to the pan with 1/2 teaspoon of caraway seed, stirring constantly until fragrant, about 30 seconds.
3. Tip all 5 ounces of the slaw mix into the pan and stir to coat in the oil. Sprinkle with salt and pepper to taste.
4. Cover the skillet and let it braise over medium heat until the cabbage softens and turns translucent at the edges, about 6 minutes, lifting the lid once to stir.6 min

Note Swap the sausage for diced ham or omit it and add a fried egg on top to turn this into supper for one. Leftovers keep covered in the fridge for three days and warm well in a skillet. Serve with crusty bread and mustard on the side, or alongside boiled potatoes and a soft cheese.