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Slice sausage into ½" rounds. Add one tablespoon of oil, and then add Polish sausage to a deep skillet. Heat over medium heat, about 3-4 minutes on each side, until sausage is browned. Remove from pan and set aside. If the sausage is greasy, you can put a paper towel on the plate and soak up any remaining grease.
Add the remaining tablespoon of cooking oil (if needed) and chopped onion in the same skillet. Heat over medium heat for 5 minutes or until the onion is soft.
Stir in minced garlic and chopped cabbage, and season well with salt and pepper. Cover and cook, stirring after about 5-6 minutes, until cabbage is wilted and tender, about 10-12 minutes total. As a note, chopped cabbage always looks huge in a pan, but it shrinks down as it cooks.
Add the cooked sausage and red wine vinegar to the pan and stir well. Continue to heat for about 5 minutes until heated through.
Serve immediately with a side of salt and pepper to taste. Leftover cabbage and sausage can be stored in an airtight container in the fridge for up to 2 days.