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1
Cut the kielbasa crosswise into approximately 1/4 inch rounds, then cut those into quarters. Set aside.
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2
Remove and discard a few of the outer cabbage leaves. Cut the cabbage in half then cut out its tough core. Cut the cabbage halves crosswise into approximately 1 inch slices, then coarsely chop those slices. Set aside.
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3
In a large pot, the heat olive oil over high heat.
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4
Add the kielbasa pieces and cook, stirring occasionally, until some of the pieces have browned on the edges and are fragrant.
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5
Add the cabbage pieces on top of the kielbasa, and then add the water. Put a lid on the pot and turn the heat down to medium.
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6
Cook the cabbage and kielbasa for about 10 minutes, checking once or twice to stir the cabbage as it wilts and to make sure it is not burning.
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7
After 10 minutes if the cabbage is not wilting and cooked enough (it should be sort of translucent when cooked), turn up the heat a bit. Do not worry if the cabbage is cooked enough (e.g. people eat raw cabbage in coleslaw).
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8
Take the lid off the pot and remove from heat. Toss or stir the cabbage-kielbasa mixture so that the kielbasa pieces are evenly distributed among the cabbage. The cabbage-kielbasa mixture should have a nice slightly shiny gloss.
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9
Season with salt and pepper to taste.
