Boil, separately, for a
couple of hours, the chickpeas that have been left to soak the night
before and for one hour the piece of chicken, beef, veal and pork.
Wash the cabbage, separate the leaves and shred them, slice the
onions, chop the carrots, potatoes and celery into small pieces and
cut the cob into round slices. Add all these vegetables to the meat
and leave it to cook for another 30 minutes, checking that the water
is a couple of inches above the vegetables and meat. Season with salt
and pour in the pasta, which you will leave to cook for 10 minutes.
Brown the black sausage separately and then add it
to the pot. Arrange the meat and sausage in the middle of a large
hollow dish, place the vegetables along the sides and cover it all
with the pasta and cooking stock.