A weeknight supper built on shelf-stable kielbasa, quick to build and done in one pan. Halved and browned kielbasa sits on a bed of tender shredded cabbage and caramelized onion, needing nothing more than a simple olive oil dressing.

Serves 2. 25 minutes, 15 at the stove.

About 700 calories a serving, 51 g protein, 44 g carbohydrate, 37 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve the kielbasa lengthwise, then cut into 2-inch pieces. Slice 1 medium onion thin and shred 4 cups of cabbage. Mince 2 cloves garlic.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the kielbasa pieces cut-side down and let them sear until golden brown, about 3 to 4 minutes on each side; transfer to a plate. Set a timer for 4 minutes.4 min
3. Add 2 tablespoons olive oil to the pan, then add the onion with 1/2 teaspoon salt. Stir often until soft and lightly caramelized, about 5 minutes; add the garlic in the last minute. Set a timer for 5 minutes.5 min
4. Return the kielbasa to the pan, add the shredded cabbage, and stir until the cabbage begins to wilt, about 4 to 5 minutes. Season with 1/4 teaspoon pepper and taste for salt, adjusting if needed.5 min

Note Swap the cabbage for shredded Brussels sprouts or thinly sliced fennel if you prefer. Leftovers keep four days in the fridge, rewarm in a covered pan on the stovetop. Serve with a dollop of sour cream and crusty bread to soak up the pan juices, or spoon over rice.