Turkey breakfast sausage transforms into dinner when paired with cabbage braised in a simple cream sauce and rice. The sausage browning while the cabbage softens means you're done in under thirty minutes. Quick, quiet, lean.

Serves 2. 28 minutes, 15 at the stove.

About 850 calories a serving, 27 g protein, 117 g carbohydrate, 33 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 1 and 1/3 cups water with a pinch of salt, covered and simmering, while you work on the sausage and cabbage.18 min
2. Brown the sausages in 1 tablespoon oil in a large skillet over medium-high heat, turning once, about eight minutes, until edges brown and they tighten; transfer to a plate.
3. Shred 3 cups cabbage roughly, mince 2 garlic cloves, and add both to the sausage fat with 1 tablespoon oil and a pinch of salt, stirring often until wilted and turning golden, about five minutes; meanwhile the rice finishes cooking.5 min
4. Pour 1/2 cup cream and 1 tablespoon butter into the cabbage, stirring until it coats and the butter melts, one minute; crack open the sausages to check they're no longer pink inside.1 min
5. Taste and season the cabbage with salt and pepper, slide the sausages back in to warm through half a minute, and serve with the rice to the side.

Note Swap the cabbage for shredded Brussels sprouts or kale, wilting them the same way. Leftovers keep three days in the refrigerator and rewarm gently in a covered pan. Serve with pickle or hot sauce on the side.