Set a 12-inch skillet with a lid over medium heat and add the oil.

Put the sausage links in the skillet and cook them for 6 to 8 minutes, turning every few minutes, until they are browned in spots. They do not need to be cooked through yet.

Transfer the sausage links to a plate and leave the skillet on the stove.

Add the sliced onion to the skillet and sprinkle in 1/4 teaspoon of the salt. Cook for 3 to 4 minutes, stirring often, until the onion softens.

Add the caraway seeds to the skillet and stir for about 30 seconds, just until they smell toasty.

Put the potato chunks into the skillet. Pour in 3/4 cup water and stir to coat the potatoes and loosen any browned bits from the bottom of the pan.

Cover the skillet and cook over medium heat for 8 minutes. Stir once halfway through. The potatoes should start to soften but still feel firm in the center.

Uncover the skillet and pile the cabbage on top of the potatoes. Sprinkle the remaining 1 teaspoon salt over the cabbage.

Cover the skillet again and cook for 5 minutes, until the cabbage wilts and drops down in the pan.

Uncover the skillet and stir the cabbage, potatoes, and onion together until everything is evenly mixed.

Slice the sausage links on the plate into 1/2-inch pieces. Return the sausage and any juices from the plate to the skillet.

Cook the skillet uncovered for 6 to 8 minutes, stirring every couple of minutes. Let the potatoes sit against the pan between stirs so they brown at the edges. The dish is ready when the potatoes are tender, the cabbage is soft, and a cut piece of sausage is no longer pink in the center.