A quick weeknight supper that lets the kielbasa shine with a tart-sweet cabbage slaw. The apple and caraway give you something to look forward to, and everything lands in one pan in less than twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 890 calories a serving, 35 g protein, 53 g carbohydrate, 63 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

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1. Slice the kielbasa on a bias into 8 pieces and set aside. Shred the small head of red cabbage by hand or on the large holes of a box grater. Peel and grate the medium apple on the same grater.
2. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat and lay in the kielbasa slices; turn once when the undersides brown, about 3 minutes. Transfer them to a plate while you work. While they rest, add the shredded cabbage and grated apple to the hot pan with 1 teaspoon caraway seeds, a pinch of salt, and a few grinds of pepper. Toss well.5 min
3. Cook, stirring often, until the cabbage wilts and softens and the apple breaks down, about 5 minutes. Return the kielbasa to the pan and stir to combine, then take it off heat. The apple and cabbage should be tender and slightly translucent.5 min

Note You can swap green cabbage for red if you like. Leftovers keep three days in a covered container and reheat well. Serve with rye bread to soak up the pan juices, or spoon over buttered egg noodles to stretch the dish.