Heat a large deep skillet or dutch oven over medium heat. Add 0.5 tablespoon olive oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.

Return the pan to the stove and reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and the chopped onion. Cook, stirring occasionally, until the onion has softened. Add the minced garlic, chopped cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.

Stir in the red wine vinegar and return the browned kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add more salt, if needed. Enjoy!