Peel and chop the potatoes, rinse them, and place in a medium bowl. Sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper, toss to coat. Microwave for 4 minutes, stir, then microwave additional 2-4 minutes until fork tender.

While potatoes cook, warm a large skillet over medium-high heat. Add 1 tablespoon oil and sauté chopped onions until lightly browned. Add minced garlic and sliced kielbasa; cook for 3 minutes, stirring frequently.

When potatoes are tender, add them to the skillet. Toss to coat and spread across the pan. Cook for 2-3 minutes, stirring to brown slightly.

Add sliced cabbage to the skillet, sprinkle with 0.25 teaspoon salt and remaining black pepper. Pour in 2 tablespoons water, reduce heat to medium-low, cover, and cook for about 2 minutes until cabbage is bright green and tender.