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

Put the bulk sausage into the dry skillet. Break it into small bite-size pieces with a wooden spoon.

Cook the sausage for 6 to 8 minutes, stirring now and then, until it is browned and no pink remains.

Use a slotted spoon to transfer the sausage to a plate. Leave the fat in the skillet.

Add the olive oil and the potatoes to the skillet. Stir to coat the potatoes in the fat and oil.

Sprinkle the potatoes with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Pour the chicken broth into the skillet and cover with the lid. Cook for 6 to 8 minutes, until the potatoes are starting to turn tender when pierced with a knife.

Uncover the skillet and let the broth cook away. Spread the potatoes into as even a layer as you can and cook for 4 minutes, until the bottoms are golden.

Turn the potatoes with a spatula. Add the sliced onion to the skillet and cook for 3 minutes, stirring once or twice, until the onion starts to soften.

Add the cabbage to the skillet in two additions, stirring after each addition so it fits in the pan.

Cover the skillet again and cook for 3 minutes, until the cabbage wilts down.

Uncover and stir the cabbage with the potatoes and onion. Cook for 4 to 5 minutes, until the cabbage is tender and picking up browned edges.