2 cups shredded cabbage
1 small celeriac, peeled and diced
1 cup cooked or canned chickpea
1/2 lb Italian sausage
1 garlic cloves
1/2 onion, diced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
5 cups chicken stock
crushed red pepper
salt and pepper
1/4 cup or more chopped fresh parsley for garnish

Remove the sausage from the casing. Brown over medium heat in one tablespoon of the oil, using a spatula to break it into small crumbles. Remove from the pan and set aside. Add the remaining olive oil and sauté the onions garlic, and celeriac with as big of a pinch of crushed red pepper as you like. Season with salt and pepper. Cook for about 5 – 10 minutes until the celeriac starts to soften. Add the apple cider vinegar, stirring to scrape up any bits from the bottom. Add the chickpeas, cabbage, cooked sausage, and stock to the pan. Bring to a boil, then simmer for about 20 minutes until cabbage and celeriac are cooked through. Season with salt and pepper. Serve topped with fresh parsley and additional crushed red pepper if desired.

• earlymorningfarm.com