Set a 12-inch skillet with a lid over medium heat.

Add 1 tablespoon of the olive oil to the skillet.

Put the sliced chicken sausage into the skillet in a single layer.

Cook the sausage for 2 to 3 minutes, until the bottom side is browned in spots.

Turn the sausage pieces and cook for 2 minutes more, until the second side has some color. Transfer the sausage to a plate.

Put the potatoes into the same skillet. Sprinkle them with 1/2 teaspoon of the salt and a few grinds of black pepper.

Pour 1/2 cup of the water into the skillet. Cover with the lid and cook for 7 to 8 minutes, until the potatoes are almost tender when you pierce one with a fork.

Uncover the skillet and cook for 1 to 2 minutes, until the water has evaporated.

Add the remaining 1 tablespoon olive oil to the skillet. Spread the potatoes out and cook for 3 minutes, without stirring much, so they can brown.

Stir the potatoes and cook for 2 to 3 minutes more, until several pieces have crisp golden edges.

Add the onion to the skillet. Cook for 2 minutes, stirring often, until it starts to soften.

Add the cabbage to the skillet. Sprinkle in the remaining 1/2 teaspoon salt and toss until the cabbage starts to shrink.