Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Thursday Market is operating within its regular hours of 3pm to 7 pm to accommodate the return of Daylight Saving.
Savoy Cabbage and Andouille Sausage
As Black History Month ends, we’re sharing one more recipe with roots in the African diaspora. This week, we cooked up cabbage and sausage! This dish has humble beginnings: the practice of boiling a piece of fat or pork along with vegetables began during the period of enslavement as a way to make the most of poor cuts of meat. The technique is still used in kitchens today to flavor various greens! In this recipe, cabbage takes on the rich flavors of the pork, garlic, and seasonings to make a satisfying side dish or a fulfilling entree. Find these ingredients at our Tuesday market to make this simple-yet-spectacular dish yourself!
- 1/2 tablespoon of garlic, minced
- 2-3 heads of savoy cabbage, chopped
- 2 links of smoked andouille sausage (or 4 slices of pork bacon, chopped)
- Seasonings of choice, to taste
In a saucepan, cook minced garlic in a pan for 1-2 minutes. Add sausage and cook for 5-6 minutes.
Add the cabbage to the pot and let it cook down for 5 minutes covered.
Season to taste. Once the cabbage has cooked down, remove it from the pot and enjoy!
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.