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

Add 1 tablespoon of the olive oil to the skillet.

Put the chicken sausage slices into the skillet in a single layer as much as possible.

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

Turn the sausage slices and cook for 2 minutes more, until the second side is browned. Transfer the sausage to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet.

Put the potatoes into the skillet. Add 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, then stir to coat the potatoes in the oil.

Spread the potatoes into an even layer and cook for 4 minutes without stirring, until the bottoms are starting to turn golden.

Stir the potatoes. Add 1/4 cup water to the skillet and cover with the lid.

Cook the potatoes for 5 minutes, until they are almost tender when you pierce a thicker piece with the tip of a knife.

Remove the lid and add the red onion to the skillet. Cook for 2 minutes, stirring often, until the onion starts to soften.

Add the cabbage to the skillet. Sprinkle in the dried oregano, crushed red pepper flakes, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper.