Peel and chop the potatoes into 0.5-inch pieces. Place them in a microwave-safe bowl, sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Microwave for 4 minutes, stir, then microwave an additional 2-4 minutes until fork tender.

While the potatoes are cooking, heat a large skillet over medium-high heat. Add 1 tablespoon of coconut oil. Sauté chopped onion for 2-3 minutes until lightly browned. Add minced garlic and sliced kielbasa, cooking and stirring for about 3 minutes.

Add cooked potatoes to the skillet, tossing to combine. Spread them out and cook for 2-3 minutes until lightly browned.

Shred the green cabbage into ribbons. Add cabbage to the skillet, sprinkle with 0.25 teaspoon salt and 0.25 teaspoon pepper. Pour in 2 tablespoons water, reduce heat to medium-low, cover, and cook for about 2 minutes until the cabbage is bright green and just wilted.