In a large Dutch oven, heat avocado oil over medium-high heat. Add ground sausage and sauté for 5-7 minutes until browned.

Add diced onion and celery, sauté for 5 minutes until onion is translucent. Incorporate minced garlic and cook for 1 additional minute.

Stir in chopped cabbage, sea salt, black pepper, and red pepper flakes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.

Stir in coconut milk and let it simmer uncovered for an additional 5 minutes until slightly thickened.

Ladle soup into bowls and garnish with parsley.