Spruce up your red cabbage this Christmas with this recipe from AGA Demonstrator Penny Zako
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½ red cabbage – core removed and sliced
15g butter
1 red onions – finely chopped
½ orange – juice and zest
1 cinnamon stick
75ml port
½ tbsp. red wine vinegar
1. Heat the butter in a large AGA pan on the simmering plate, tip in the onion and cook until softened.
2. Add the cinnamon stick and the orange zest and cook for a minute.
3. Add the cabbage with the port, vinegar, orange juice and 150 ml of water; bring to the boil and then cover with the lid and continue cooking for 45 minutes – 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.