Braised Red Cabbage with Figs, Cinnamon & Cranberry Juice
- ½ large red cabbage – core removed and sliced
- 15g butter
- 1 red onion – sliced
- 6 dried figs
- ½ orange – juice and zest
- 1 cinnamon stick
- 150ml cranberry juice
- Heat the butter in a large AGA pan on the simmering plate, tip in the onion and cook until softened. Add the cinnamon stick and the orange zest and cook for a minute.
- Add the cabbage and the figs, pour in the cranberry and orange juice, then bring to the boil, cover with the lid and continue cooking for 45 minutes to 1 hour in the simmering oven.
You can make this dish and freeze for up to a month or store in the fridge for 2 days.
