Put a large lidded skillet on the stove over medium-high heat.

In a small bowl, stir the yogurt with half of the lemon zest, 1 tablespoon of the lemon juice, and a small pinch of the salt. Set the bowl aside for serving.

Add the olive oil to the hot skillet. Put the sausage links into the skillet in a single layer.

Cook the sausage for 6 to 8 minutes, turning a few times, until it is well browned on the outside and almost cooked through. Transfer the sausage to a plate and leave any fat in the skillet.

Lower the heat to medium. Add the onion to the skillet and cook for 2 minutes, stirring often, until it starts to soften.

Add the potatoes to the skillet. Sprinkle in 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then stir so the potatoes are coated with the onion and fat.

Pour 1/3 cup water into the skillet. Cover with the lid and cook for 8 minutes, until the potatoes are nearly tender when pierced with a fork.

Remove the lid. Cook for 3 to 4 minutes, stirring once or twice, until the water has cooked away and the potatoes pick up some golden color around the edges.

Add the cabbage to the skillet. If the skillet looks too full at first, add half of the cabbage, let it wilt for 1 minute, and then add the rest.

Sprinkle the cabbage with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss everything in the skillet until the cabbage starts to collapse.

Cover the skillet again. Cook for 4 minutes, until the cabbage is tender enough to stir easily.

While the cabbage cooks, cut the browned sausage links on the plate into 1-inch pieces.