Peel and chop the potatoes into 0.5-inch pieces. Place them in a microwave-safe dish, sprinkle with 0.25 teaspoons salt, and microwave for 4 minutes. Stir, then microwave for an additional 2-4 minutes until tender.

While potatoes cook, slice the onion and chop the garlic. Slice the kielbasa into thin rounds. Slice the cabbage into ribbons.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and sauté for 3 minutes until translucent. Add garlic and kielbasa; cook for 3 minutes until browned.

Add the cooked potatoes to the skillet and stir to combine. Spread evenly and cook for 2-3 minutes to brown slightly.

Add the cabbage and sprinkle with 0.25 teaspoons salt and 0.25 teaspoons black pepper. Toss to combine and cook for about 2 minutes until cabbage is bright green and slightly wilted.

Pour in 2 tablespoons water, reduce heat to medium-low, cover, and simmer for 2 minutes. Taste and adjust seasoning if necessary. Serve hot.