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!

Ingredients

• 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

Directions

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!

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