Smoked turkey sausages braised with cabbage and onion in a tangy mustard sauce, built from what's on the shelf. This gets dinner on the table in thirty minutes, and the acidity of the mustard cuts through the richness of the meat.

Serves 2. 30 minutes, 20 at the stove.

About 590 calories a serving, 44 g protein, 44 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve 12 ounces of smoked sausages lengthwise. Heat 2 tablespoons of oil in a wide skillet over medium-high heat and set the sausages in the pan cut-side down until browned underneath, about 4 minutes. Turn them over and set aside on a plate.4 min
2. Slice 1 medium onion thinly into the same skillet and cook, stirring often, until it begins to turn golden, about 5 minutes. Chop 1 small head of cabbage into bite-size pieces and stir it into the onion with a pinch of salt and pepper. Let the cabbage wilt and turn translucent, about 8 minutes.8 min
3. Return the sausages to the pan along with 1/4 cup of whole grain mustard and 1/4 cup of water. Toss everything together and let it simmer until the cabbage is tender and the sauce coats the sausages, about 5 minutes. Taste and adjust the salt and pepper.5 min

Note Swap the cabbage for shredded Brussels sprouts if you prefer. Leftovers keep for three days in an airtight container and warm gently in a covered skillet. Serve over rice or egg noodles to catch the mustard sauce, or eat as is with crusty bread.