Steamed Cabbage Puree

Ingredients

• 200g green or savoy cabbage
• 3–4 tablespoons reserved steaming water

Method

1. 01

   Remove and discard the tough outer leaves of the cabbage. Cut a wedge and rinse thoroughly under cold running water.

2. 02

   Remove the thick central core and cut the cabbage into small, rough pieces for even cooking.

3. 03

   Place in a steamer basket over boiling water. Steam for 12–15 minutes until completely soft — cabbage needs a longer steam than more delicate greens.

4. 04

   Transfer to a blender with 3–4 tablespoons of steaming water.

5. 05

   Blend until smooth. Cabbage is naturally sweet when steamed — this puree has a mild and pleasant flavour.

How to offer

Mix with potato or sweet potato puree to soften the flavour. Start with small amounts as cabbage can cause gas in some babies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Good source of vitamin C and vitamin K. Contains fiber and antioxidants. Low in calories.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer