Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, Citizen’s CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. In a way, this is a continuation of a previous project, AgroKatina, through which we have published a report on the local fruit & vegetable supply chain. Find out more on www.foemalta.org/agrokatina, where you can also order a free copy of the pocket guide to seasonal fruit and veggies.
Fun fact – Red cabbage can be used as a natural dye for food or clothes, or even in kitchen science experiments since it is considered an indicator for acids and bases which changes colour when a liquid is added to the red cabbage juice. Because of this, a red cabbage can vary when grown in different soils due to the pH of the soil itself!
Sautéed Red Cabbage and Apple
- 1/2 head red cabbage
- 1 Apple
- 2 tablespoons butter
- 1 teaspoon fennel seeds, crushed
- Salt and freshly ground black pepper
- 1/4 cup red wine
- Splash apple cider vinegar
- Thinly slice the red cabbage. Then slice the apple into thin wedges.
- Using a large sauté pan, melt the butter over a medium heat and add the apples, cabbage, fennel, salt and pepper. Sauté them for around 20 minutes until the cabbage softens.
- When ready, add the liquid ingredients and transfer to a bowl ready to serve.
This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This project is co-financed by the Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.