Start by peeling and chopping the potatoes. Rinse them off and place them in a medium-sized glass bowl. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Give them a good stir to coat. Now, microwave the potatoes for 4 minutes, stir, and microwave for an additional 2 to 4 minutes until they are fork-tender.

While your potatoes are cooking, heat up a large skillet over medium-high heat and add the oil. When the oil shimmers, toss in the chopped onions. Sauté them for a few minutes until they’re just tender and lightly browned. Next, add the minced garlic and the sliced kielbasa to the pan. Cook them together for about 3 minutes, stirring frequently.

Once your potatoes are tender, it’s time to add them to the skillet. Toss everything together, and if the mixture seems a bit dry, drizzle in a tiny bit more oil. Spread the potatoes out in the pan and allow them to cook for 2 to 3 minutes. You want them to get a lovely golden brown color, stirring occasionally.

Now, it’s time for the cabbage! Add the sliced cabbage to the skillet along with a sprinkle of 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss everything to combine! Pour in 2 tablespoons of water, reduce the heat to medium-low, and cover the skillet with a lid. Let it cook for about 2 minutes until the cabbage is bright green and just wilted.

Finally, taste your dish and add more salt if you feel it’s needed. Serve it immediately, and enjoy every mouthful of this delightful skillet meal!