The festive season is now well and truly upon us and throughout December Waitrose are asking their social followers what #MakesChristmas for them. Whether it be opening presents, seeing family, listening to Christmas songs or eating that first mince pie, they are asking people to post their favourite festive moment on Twitter and Instagram, with one lucky person winning a Christmas Dinner for 12 people.
What #MakesChristmas for me is smelling those lovely heady Christmassy aroma's for the first time. Think cinnamon, clementines, cloves and ginger... and this year Waitrose have rather handily incorporated them into their Signature Spice mix.
Now, you probably already know I love getting ahead with my Christmas food preparations! My freezer is already stashed with lots of festive treats like homemade mince pies, cheese straws and decadent desserts, but did you know you can make and freeze some of the traditional Christmas side dishes too? Freezing this Christmas Spiced Red Cabbage takes a load of pressure off on Christmas Day because all you need to do is pull it out of the freezer on Christmas Eve and reheat it in the microwave - making more room on the hob for those sprouts! I used the signature spice mix in the recipe and it filled the room with a lovely Christmassy scent. I might even try rubbing it on the gammon joint this year!
CHRISTMAS SPICED RED CABBAGE
| Serves: 6 | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |
- 1 TBSP Oil
- 1 Red Cabbage, quartered, cored and shredded
- 1 finger size piece of fresh Ginger, peeled and grated
- 2 Onions, sliced
- 1 TBSP Waitrose Signature Spice Mix
- 1 TBSP Mustard Seeds
- 100g Light Brown Sugar
- 150ml Red Wine Vinegar
- Step 1: Heat oil in large lidded pan then fry the red cabbage, onions, ginger, spice mix and mustard seeds for 5 minutes
- Step 2: Add the sugar and vinegar - stir well then put the lid on and cook on a medium heat for 15 minutes.
- Step 3: Take the lid off and continue to cook for a further 15 minutes until the cabbage is cooked. Cool and freeze if not eating straight away
| Author: Beth Sachs | Date: 7th December 2015 |
I was sent a pot of the spice mix, vouchers and a hamper for creating this recipe. All thoughts are my own.