Heat a large 12-inch skillet with a lid over medium-high heat.

Add 1 tablespoon of the olive oil to the hot skillet.

Put the sliced sausage into the skillet in a single layer.

Cook the sausage for 4 to 5 minutes, turning once, until it is browned on both sides. Transfer it to a plate.

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

Put the potatoes into the skillet and season them with about 1/2 teaspoon salt and a few grinds of black pepper.

Pour 1/2 cup water into the skillet, cover with the lid, and cook for 6 minutes so the potatoes start to soften.

Uncover the skillet and cook for 2 to 3 minutes, until the water has cooked away.

Keep cooking the potatoes for 4 minutes, stirring once or twice, until they are nearly tender and browned in spots.

Add the onion to the skillet and cook for 3 minutes, stirring often, until it starts to soften.

Add the cabbage to the skillet in two additions, stirring after each addition so it starts to wilt and fit in the pan.

Season the cabbage with the remaining 1/2 teaspoon salt and a few more grinds of black pepper. Cover the skillet and cook for 3 minutes.