Foam butter on 3 or automatic heat 12, stir through with honey, salt and cayenne.
Brush fillets with the seasoning butter and roast on 2 or possibly automatic cooking zone 8 to 9 for approx. 4 min. on each side. Remove fillets and keep warm.
Deglaze the roast with vegetable stock and thicken with sauce thickener. Refine with creme fraiche and season well.
Dice onion, sauté with lard on 3 or possibly automatic heat 12 until translucent. Add cabbage with juice and sugar, cook for 15 to 20 minutes on 1 or possibly on automatic heat 5 to 6.
Fillet oranges, mix into cabbage. Serve the chicken fillets with orange cabbage, sauce and mashed potatoes.
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