Set a 12-inch skillet with a lid over medium heat and let it warm for about 1 minute.

Add 1 tablespoon of the olive oil to the skillet.

Put the sliced smoked sausage into the skillet in a single layer. Cook for 4 to 5 minutes, turning once, until the edges are browned.

Transfer the sausage from the skillet to a plate and set it aside.

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

Put the halved potatoes into the skillet cut side down. Sprinkle them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Cook the potatoes for 5 minutes without stirring, until the cut sides have browned spots.

Turn the potatoes. Pour 1/4 cup of the chicken broth into the skillet, cover with the lid, and cook for 6 to 8 minutes, until the potatoes are almost tender when pierced with a fork.

Uncover the skillet. Add the sliced onion around the potatoes and cook for 3 minutes, stirring the onion once or twice, until it starts to soften.

Add the sliced garlic to the skillet and cook for 30 seconds, stirring, until it smells fragrant.

Put the sliced cabbage into the skillet. Sprinkle in the remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Pour the remaining 1/4 cup chicken broth into the skillet. Toss the cabbage with the potatoes and onion, cover, and cook for 4 to 5 minutes, until the cabbage is wilted and the potatoes are fully tender.