Two plant-based sausages pan-fried until browned and served with quick-wilted cabbage, onion, and garlic. This shelf gives you protein and body that needs only a toss of vegetables and the most basic seasoning to become a proper weeknight dinner for two.

Serves 2. 20 minutes, 18 at the stove.

About 560 calories a serving, 19 g protein, 36 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Halve the two bratwurst lengthwise and lay them cut-side down in the pan. Cook for 4 to 5 minutes until the cut sides brown, then turn and cook for another 2 to 3 minutes until the skins brown too. Transfer to a plate.8 min
2. Add the remaining 1 tablespoon oil to the pan. Dice 1 small onion and mince 2 garlic cloves, then add them to the skillet and cook for 1 minute until fragrant. Add 4 cups shredded cabbage, a pinch of salt, and a grind of pepper, stirring often.
3. Cook the cabbage for 6 to 8 minutes, stirring every minute or so, until it wilts down and the edges begin to brown. The cabbage is done when it tastes tender with no crunch. Return the bratwurst to the pan and heat through for 1 minute.7 min

Note Swap the cabbage for thinly sliced Brussels sprouts if you have them. Leftovers keep in the fridge for two days; reheat gently in the skillet. Serve with a wedge of lemon or a splash of vinegar, and crusty bread to soak up the juices.