Set a large lidded skillet over medium-high heat and let it warm for about 1 minute.

Add the olive oil to the skillet and swirl it to coat the bottom.

Put the smoked sausage into the skillet in a single layer. Cook for 3 to 4 minutes, turning once, until the slices are browned at the edges.

Transfer the sausage to a plate, leaving the fat and browned bits in the skillet.

Add the potatoes to the same skillet and spread them out as evenly as you can, with some cut sides touching the pan.

Sprinkle the potatoes with 1/2 teaspoon of the kosher salt and the black pepper. Cook for about 4 minutes without stirring much so the cut sides start to brown.

Add the sliced onion to the skillet. Stir with the potatoes and cook for 3 minutes, until the onion starts to soften.

Sprinkle the curry powder over the potatoes and onion. Stir for about 30 seconds so the spice coats the vegetables and smells fragrant.

Pour 1/2 cup water into the skillet. Scrape the bottom with a wooden spoon to loosen the browned bits.

Cover the skillet with the lid. Cook for 6 to 8 minutes, until the potatoes are almost tender when you pierce one with a fork.

Remove the lid and add the cabbage in a loose pile over the potatoes and onion.

Sprinkle the cabbage with the remaining 1/4 teaspoon kosher salt.