Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it apart with a wooden spoon. Cook for about 5–7 minutes until nicely browned.

Toss in the diced yellow onion and celery into the pot, cooking for approximately 5 minutes until the onion turns translucent. Stir in the minced garlic for an additional minute.

Add the chopped green cabbage, sea salt, black pepper, and red pepper flakes. Pour in the chicken bone broth, scrape up any browned bits, and bring to a boil. Reduce heat to low, cover, and let simmer for 15–20 minutes until cabbage is tender.

Once the cabbage is tender, stir in the full-fat coconut milk. Simmer uncovered for an additional 5 minutes to thicken.

Ladle soup into bowls, garnishing with fresh parsley. Optionally, drizzle with olive oil or add more chili flakes for heat.