Two sausages browned and nestled into a tangle of quick-cooked cabbage, with a sharp mustard vinaigrette to cut the richness. This shelf makes a quiet, satisfying dinner that cooks in one pan and asks little of you.

Serves 2. 25 minutes, 15 at the stove.

About 490 calories a serving, 15 g protein, 19 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 sausages on the diagonal into thick coins. Heat 2 tablespoons oil in a large skillet over medium-high heat and brown the sausage pieces on both sides until they pull back from the pan, about 6 minutes total, then set aside.6 min
2. Add 1 small onion, thinly sliced, to the pan and cook until soft and beginning to brown, about 3 minutes, then add 2 cloves garlic, minced, and cook until fragrant, about 30 seconds.3 min
3. Stir in half a head of cabbage, thinly sliced—it will seem like a lot but will shrink—along with a pinch of salt and pepper. Cook, stirring often, until the cabbage softens and browns at the edges, about 10 minutes.10 min
4. Return the sausage to the pan to warm through, about 1 minute, then pull from the heat. Dress with 2 tablespoons whole grain mustard thinned with 1 tablespoon water, then taste and adjust salt and pepper.1 min

Note Swap canned sauerkraut for the fresh cabbage if you have it; warm it separately and stir in at the end. Leftovers will keep refrigerated for three days. Serve with crusty bread and a cold beer or sparkling apple cider.