Peel and chop the potatoes into 0.25-inch pieces. Place in a bowl, sprinkle with 0.25 teaspoon salt and 0.125 teaspoon black pepper, toss, and microwave for 4 minutes. Stir and microwave for an additional 2-4 minutes until fork tender.

In a large skillet over medium-high heat, add 1 tablespoon oil. When shimmering, add chopped onions and sauté until lightly browned. Add minced garlic and sliced kielbasa; cook for 3 minutes, stirring.

When potatoes are cooked, add them to the skillet. Toss to coat and cook for 2-3 minutes until lightly browned.

Add sliced cabbage, sprinkle with 0.25 teaspoon salt and 0.25 teaspoon pepper. Toss to combine, add 2 tablespoons water, reduce heat to medium-low, cover, and cook for approximately 2 minutes until cabbage bright green and barely wilted. Taste and adjust salt if needed. Serve hot.