Peel and chop the potatoes into 0.5-inch cubes. Rinse and place in a microwave-safe bowl. Season with 0.25 teaspoon salt and 0.125 teaspoon black pepper. Microwave for 4 minutes, stir, then microwave an additional 2-4 minutes until fork tender.

While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for 3-4 minutes until lightly browned. Add minced garlic and sliced kielbasa, cook for 3 minutes while stirring.

Add the cooked potatoes to the skillet. Toss to coat with oil and cook for 2-3 minutes until lightly browned.

Slice the green cabbage into ribbons. Add to the skillet, sprinkle with 0.25 teaspoon salt and 0.25 teaspoon black pepper. Add 2 tablespoons water, cover, and cook for about 2 minutes until cabbage is bright green and barely wilted. Adjust salt to taste.