A one-pan weeknight supper of sliced kielbasa cooked with cabbage until the greens soften and caramelize. The spiced sausage seasons the whole dish while the cabbage mellows to sweet submission.

Serves 2. 25 minutes, 20 at the stove.

About 350 calories a serving, 13 g protein, 42 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the kielbasa into quarter-inch rounds. Dice 1 medium onion. Cut the cabbage into thin ribbons, discarding the core.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the kielbasa slices and cook until the edges brown, about 3 minutes, stirring once. Move the kielbasa to the side of the pan.3 min
3. Add the diced onion to the empty space and cook for 2 minutes, stirring, until it starts to soften. Add the cabbage in handfuls, stirring to combine with the kielbasa and onion as it wilts.2 min
4. Once all the cabbage is in the pan, stir well and cook, stirring often, for 10 minutes until the cabbage is tender and the edges turn golden. Taste and add salt and pepper as needed.10 min

Note Swap kielbasa for smoked chicken sausage if you prefer. Leftovers keep four days in the fridge; reheat gently. Serve with rye bread and mustard, or alongside boiled potatoes.