Can a one-year-old child have cabbage? When and how to introduce white cabbage as complementary food for infants, tips
Many parents wonder whether white cabbage can be considered as a complementary food. The fact is that products such as broccoli, cauliflower or Brussels sprouts are included in the child’s menu in the first year of his life unconditionally, but as for cabbage, many mothers express certain doubts about this. That is why we will try to dwell in detail on all the issues that relate to introducing this vegetable into the baby’s diet.
It becomes not enough for a growing baby to eat only mother's milk. For full development, from a certain point, complementary feeding becomes simply necessary and even inevitable. Many mothers are interested in where it is better to start, in what form to give and much more. Thus, most doctors do not recommend starting to introduce crumbs of fruit into the baby’s diet first, since the baby will most likely like them more than vegetables.
White cabbage is a very common vegetable grown in our country. However, its popularity is not justified by this. The fact is that the product contains a lot of useful substances:
- Contains phosphorus, potassium, chlorine, sulfur, calcium.
- Contains phytoncides.
- Contains the following vitamins: B, E, A, U, as well as folic and tartonic acid.
In addition to the high content of substances beneficial to the human body, white cabbage has other advantages:
- It is considered a hypoallergenic food product.
- It is low in calories. In particular, this product is recommended by pediatricians as the first complementary food for babies who have problems with excess weight.
- It has a beneficial effect on the smooth muscles of the intestine and on the entire gastrointestinal tract in general.
- Thanks to cabbage juice, which is contained in the fresh product, the enzymes necessary for the development of the child’s body are produced.
However, it is worth considering that this product may have other consequences that are not entirely pleasant. We suggest considering some properties of the vegetable that can cause negative consequences in a child when taken:
- This vegetable is distinguished by the presence of coarse fiber, which in the future can cause irritation of the baby’s stomach and intestinal mucosa.
- After eating cabbage, a child may experience pain in the tummy. In such a case, you should immediately stop giving this product to your child.
- It is this product that can lead to excessive gas formation (flatulence) in a baby.
- Problems with stool cannot be ruled out (if we are talking about a child, then most often gastrointestinal disorders manifest themselves in the form of diarrhea).
- It is very rare, but there are cases when cabbage can trigger an allergic reaction.
When can vegetables be introduced into complementary foods?
Many mothers ask the same question: when can cabbage be introduced into their child’s diet? Some parents are sure that this product should be introduced into complementary foods almost first, however, in reality, everything is different.
So, basically, white cabbage is introduced from 7-9 months. They don't start complementary feeding with her. Before the product there are vegetables such as pumpkin, zucchini, carrots, potatoes, broccoli. However, white cabbage should be used as an additive to other purees.
As a separate dish, fresh vegetables can be prepared for a child starting from 3 years old, and all because the product must be thoroughly chewed when consumed, and a child up to this age cannot do this properly.
It is worth noting that the stalk of the vegetable cannot be eaten, as it is toxic. The fact is that it is in this part of the product that harmful substances are concentrated, which people sometimes use during cultivation.
White cabbage in a child's diet
If complementary feeding occurs for the first time, white cabbage should be given exclusively not as an independent dish, but in combination with other purees, and it is desirable that such a dish be multi-component. More often, cabbage is mixed with carrots, potatoes and even other types of cabbage.
If the child is already one year old, you can offer stewed cabbage, steamed meatballs, vegetable stew, cabbage rolls. Children over 3 years old can safely prepare a fresh salad or casserole.
The baby is able to identify a new product in his diet, so the parent needs to observe for some time how the baby reacts to the new product. When the child perfectly assimilates the offered food the first time, and there is no negative reaction, especially from the gastrointestinal tract, you can safely increase the dosage of a particular product at the next meal.
In the event that a negative reaction to a new dish nevertheless occurs, it is worth suspending such complementary feeding and eliminating white cabbage from the child’s diet.
You can postpone preparing the product for some time, therefore, if a negative reaction to the product occurs, it is not at all recommended to conclude that it should no longer be offered to the baby.
Basic cooking rules
If the baby is not yet a year old, then you should not count on giving white cabbage in its pure form. As already mentioned, white cabbage should be given in symbiosis with other vegetables, and you need to take into account some cooking rules:
- To begin with, you should take no more than a third of a teaspoon of the vegetable.
- The cabbage must be thoroughly cooked.
- The product must be thoroughly rubbed until a paste-like mass emerges.
- If the child is one year old, the cabbage can be chopped into small cubes and stewed or steamed in this form.
Baby puree recipe
Doctors do not recommend feeding white cabbage to infants. As mentioned above, this vegetable, in principle, is not advisable for consumption by children under 1 year of age, especially in its pure form. This is due to the fact that the product contains a large amount of coarse fiber, and this will lead to abdominal pain in the baby.
The best option would be to make puree for your child not from cabbage alone, but in symbiosis with other vegetables. We offer a similar recipe.
To prepare a puree that would include white cabbage, you can take any vegetables. It could be potatoes, zucchini, carrots, pumpkin. By the way, products need to be taken in small quantities.
Prepared products are peeled and cut into small pieces. The prepared vegetables are placed in a pan of water and boiled for 20-25 minutes, after which they should be mashed with a fork or chopped in a blender. Believe me, in this form the baby will definitely not refuse to try such a healthy dish!
Debates about the benefits and harms of white cabbage, especially for young children, have been going on for a long time. Indeed, it often causes bloating and worsens digestion, increases colic and increases gas formation in the baby. However, the negative effect will also be reduced by cooking or stewing.
Boiled or stewed white cabbage is digested easier and faster, while it fills the body with valuable vitamins, minerals and nutrients. Let's figure out when you can give your child white cabbage.
Composition, benefits and harm
White cabbage contains vitamins C and E, K and D, group B and rare vitamin U. Little is said about the latter, but with regular consumption it treats gastritis and ulcers, increases intestinal tone and normalizes liver function.
It is especially useful for children, as it strengthens bones and prevents rickets. Since this substance is produced by the sun's rays, in regions with little sun, children do not receive enough of this important element.
Cabbage contains an increased concentration of ascorbic acid, which is responsible for immunity and good mood. This vegetable retains vitamin C for up to eight months, which only citrus fruits can boast of.
Cabbage performs the following beneficial functions and properties:
- Accelerates growth and restores cells, forms hematopoiesis;
- Has a beneficial effect on the functioning of the liver, kidneys and other internal organs;
- Normalizes metabolism, functioning of digestion and intestines;
- Heals wounds and improves skin condition;
- Strengthens bones and teeth, heart and blood vessels;
- Cleanses the body of toxins and foreign proteins, waste and excess fluid, relieves swelling;
- Strengthens and supports the immune system, tones the body;
- Restores strength, gives vigor and energy, eliminates fatigue and improves mood;
- Calms and strengthens nerve cells, relieves stress and pain;
- Has a beneficial effect on the condition of the skin of the lips, eliminates cracks on the lips;
- Improves the absorption of iron, proteins and fats in the body;
- Normalizes cholesterol levels and protects against heart disease;
- Stimulates brain function;
- Useful for gastritis, gout and cholelithiasis;
- Increases appetite, but does not contribute to excess weight gain.
Cabbage is low in starch, sucrose and calories. Therefore, it is recommended for diabetes and increased weight. The vegetable is often included in the diet menu. However, it can also cause negative reactions, especially when eaten raw or fried.
This product is absorbed slowly and slowly, increases gas formation and worsens stool. May cause allergies and poisoning, pain and discomfort in the abdomen. To avoid a negative reaction, it is important to properly administer and prepare the product for your baby. Next, we will find out at what age a child can be given white cabbage.
At what age can you
White cabbage should be introduced to your child after broccoli and cauliflower are included in the menu. By the way, these types of vegetables are considered the safest and healthiest. They do not cause allergies and are easily digestible, therefore they are optimal for baby food and first feeding.
White cabbage can be given to babies from about eight months. The first dish should be chopped boiled vegetables. A suitable solution would be puree soup. But pediatricians do not recommend giving cabbage in its pure form. Therefore, add carrots, broccoli, zucchini, potatoes or another vegetable that is already on your baby’s menu to the recipe.
The first time you need to give no more than half a teaspoon of puree. After the test, observe how the baby is feeling. If poisoning occurs, delay administration and consult a doctor. If the baby feels comfortable, cabbage can be cooked periodically for the baby.
If a baby has colic, frequent flatulence and diarrhea, or various digestive problems, it is not recommended to give cabbage until one year of age. Do not give your baby the stalk, as it absorbs and accumulates harmful substances that were used to fertilize the vegetable. And raw and fried cabbage is allowed only after three years!
In what form to give
Feeding cabbage starts with mashed potatoes and pureed soups. Then you can introduce stewed cabbage with other vegetables. After a year they include soups and casseroles, stews, dishes with meat and poultry. Do not give your children fried vegetables, as they are difficult to digest and cause heaviness in the stomach. In addition, when frying, the product loses most of its beneficial properties and elements.
Light vegetable soups are perfect. Start cooking with vegetable broth, and then move on to chicken and beef. Children's cabbage soup can be given as early as one year of age. Borscht is a heavier dish that is recommended for children only after two years. The beets and cabbage in this recipe are difficult and take a long time to digest and can cause a negative stomach reaction. And what kind of soups are suitable for babies, see.
If the baby tolerates cabbage well, salads with fresh vegetables can be introduced at two years of age. But many pediatricians do not advise introducing fresh, raw food before three years of age. Give preference to baked and boiled vegetables. Next, we offer cabbage dishes that you can prepare for your child.
Cabbage soup for kids
- Chicken (breast or fillet) – 0.2 kg;
- Cabbage - 1⁄4 fork;
- Potato – 1 tuber;
- Onion – 1⁄2 pcs.;
- Carrots – 1/2 fruit;
- Olive oil – 1 teaspoon. spoon.
Shchi is the most popular white cabbage soup. This recipe is suitable for babies already 1-1.5 years old. For older children, you can add tomatoes and bell peppers to the dish, and use bay leaves when cooking. Here we use a minimum of ingredients and spices.
Cook the chicken separately. After boiling, it is advisable to remove the broth and add fresh water. After boiling again, do not forget to remove the foam. Place the boiled chicken separately, finely chop the cabbage and add to the broth, leave to cook. Meanwhile, peel the vegetables, finely chop the potatoes and add to the cabbage.
Chop the onion and grate the carrots. Place the vegetables in the soup, add a little salt and stir. Finely chop the boiled chicken and add to the vegetables. Add olive oil and cook until potatoes and cabbage are done. A couple of minutes before the soup is ready, you can sprinkle it with chopped fresh herbs.
Stewed cabbage
- Cabbage – 1 leaf;
- Butter – 80 g;
- Milk – 100 ml;
- Water – 50 ml.
Finely chop the cabbage leaf, pour in a mixture of milk and water, and simmer. When it softens, lightly add salt and simmer for another three minutes. Add a piece of butter and serve with mashed potatoes or rice porridge. This dish is suitable for the first feedings of cabbage at 8-10 months. For older children, stewed cabbage can be served as a side dish for meat or fish.
Casserole
- Cabbage – 1 leaf;
- Semolina - 1 table. spoon;
- Egg – 1 pc.;
- Milk – 100 ml;
- Sour cream – 50 ml.
Finely chop the cabbage and simmer in milk until soft. Add salt to taste and carefully add semolina, then cook for six to seven minutes. Place the resulting mass in a baking container. Boil the egg separately, peel and cut, add to the cabbage mixture. Bake at 180 degrees for five minutes. Grease the finished dish with sour cream. The result is tasty and original, which will diversify the child’s diet.
Lazy cabbage rolls in the oven
- Beef – 0.4 kg;
- Rice – 50 g;
- Cabbage – 0.4 kg;
- Carrots – 1 pc.;
- Egg – 1 pc.;
- Onion – 1 pc.;
- Tomatoes – 1 pc.;
- Sour cream – 1/2 cup.
Peel the vegetables, finely chop the onion, and grate the carrots. We turn the cabbage together with the meat through a meat grinder, then the minced meat will turn out tender and soft. If you are using ready-made minced meat, simply chop the vegetable finely. Stew carrots and onions in a small amount of water. Mix the vegetables with the minced meat, add the rice and add the egg, add a little salt.
Leave the resulting mass in the refrigerator for an hour, after which we form small cutlets and place on a baking sheet. Peel the tomato and grind in a meat grinder. Mix the tomato mass with sour cream, pour in a glass of warm boiled water and stir. Fill the cabbage rolls with sour cream sauce and bake for forty minutes at 180 degrees.
Stewed chicken with vegetables
- Chicken – 0.4 kg;
- Cabbage – 0.2 kg;
- Zucchini – 1 pc.;
- Potatoes – 3 pcs.;
- Carrots – 1 pc.;
- Tomatoes – 2 pcs.
Pour water into a container with thick and high walls. Cut the bird into small pieces and place in heated water. Cut potatoes, cabbage and carrots and add to chicken. Simmer covered for seven minutes. Peel and cut the zucchini, peel and chop the tomatoes. Add the remaining ingredients to the chicken and vegetables, add salt and pepper if desired, mix and simmer for another forty minutes. And instead of chicken, you can take turkey or rabbit.
Vegetables for complementary feeding
At about four to six months, the baby begins to lack vitamins, microelements and minerals that enter his body with breast milk or formula. It is from this age that it is recommended to start complementary feeding, introducing nutritious and healthy vegetables into the child’s diet.
Choosing the very first vegetable
It is advisable that the first vegetable in the baby’s diet be a “typical” vegetable for a given family and area, and it does not matter what color it is - the “bright color” theory, according to which increased allergy is attributed to orange, yellow and red fruits, is today considered a myth. For example, red carrots are considered a “hypoallergenic” product in Germany, the introduction of which is almost the last thing in our country, but squash - close relatives of zucchini, with which most of our mothers start complementary feeding - the Germans, on the contrary, do not offer them to children under one year old .
In our country, zucchini, cauliflower, broccoli, and pumpkin are considered traditional vegetables for first feeding. In addition to them, it is also recommended to use potatoes, carrots and - a little later - onions, beets and white cabbage in the diet of infants.
Zucchini
Zucchini is rich in vitamins A and C, potassium and magnesium. It is a hypoallergenic product, does not irritate the mucous membrane of the gastrointestinal tract, stimulates the secretion of gastric juice and intestinal motility, is easily digested and absorbed, and also retains vitamins and other beneficial properties well during processing and long-term storage.
Cauliflower
Cauliflower and its variety, broccoli, are also low-allergenic foods and contain many vitamins and minerals. Compared to cabbage, it contains significantly less coarse fiber, so it does not cause increased gas formation and has the same beneficial effect on the gastrointestinal tract as zucchini.
Potato
In addition to valuable vitamins, potatoes contain potassium and phosphorus, as well as starch, which helps remove toxins from the body. Potatoes are allowed in the diet of children with gastrointestinal disorders accompanied by vomiting and diarrhea. It can be introduced as the first complementary food product, but with caution, since potatoes can cause allergies. It is also not recommended to make it the main component of vegetable puree: after switching to purees from different vegetables, you need to ensure that the share of potatoes in it does not exceed 50%. However, to a greater extent this applies to home-cooked potatoes: jarred mashed potatoes are made taking into account the characteristics of this root vegetable and are maximally suitable for baby food.
Carrot
Carrots contain carotene (provitamin A), phytoncides (natural antibiotics) and many microelements important for health. It is very useful for growth and vision; when boiled, it is easily digestible and does not irritate the mucous membranes of the stomach and intestines. Children like the sweet taste of carrots, but they can cause allergies, so they should be used with caution in feeding babies prone to allergic reactions.
Pumpkin
Pumpkin is a very healthy vegetable, rich in vitamin D and carotene. It is well absorbed, without causing digestive disorders, it is a low-allergenic product, and therefore is ideal for first feeding.
White cabbage
White cabbage contains many useful vitamins and microelements, including the unique vitamin U, but, unfortunately, when cooked, a significant part of them is destroyed, as in other vegetables. Cabbage stimulates gastric secretion and intestinal motility, but it also contains a lot of coarse fiber, which irritates the mucous membranes and causes increased gas formation and stool upset. Quite often, cabbage causes allergies, but since variety in children's nutrition is encouraged, it is also recommended to include it in the diet of children under one year old as an addition to the main vegetable puree.
Onions
Undoubtedly healthy onions are used in baby food up to one year old exclusively in boiled form. It should be added to vegetable purees from 8-9 months in small quantities, since it has an irritating effect on the gastrointestinal mucosa and can cause allergic reactions.
Beet
Beets are also recommended for inclusion in the diet of children of the first year of life as an integral part of vegetable puree, but only in boiled form and not earlier than 9 months. It has a sweet taste, has a normalizing effect on the stool of a child with constipation, but can cause allergies and increased gas formation.
Jar puree
Most modern experts recommend baby food in jars as vegetable complementary foods. In addition to the fact that it significantly simplifies the life of parents, very high demands are placed on canned food: it must be made only from high-quality and environmentally friendly raw materials and using technology that preserves vitamins, as well as the degree of grinding corresponding to the age of the child. At the same time, the safest for the baby are purees made from organic products, that is, those vegetables and fruits that were grown in environmentally friendly areas without the use of chemical fertilizers and pesticides.
But still, you shouldn’t let your guard down when choosing baby food in jars:
1. Be sure to check the expiration date printed on the cap or label! Whether it’s an accident or deliberate sabotage, there are quite a few expired products on the shelves of children’s stores!
2. Pay attention to the lid: it should be slightly concave, and when opened, make a characteristic click - this indicates that the packaging was sealed and the puree is suitable for consumption.
3. Before feeding, store the unopened jar at room temperature (but not in the sun) or in the refrigerator (but not in the freezer), and the opened one - only in the refrigerator and for no more than a day.
4. It is advisable not to feed the child directly from the jar, but to first transfer the volume of puree required for one feeding to another container: when feeding from a jar, the child’s saliva gets into the food, after which it can no longer be stored.
Homemade vegetable purees
Many mothers prefer mashed potatoes, prepared independently from fresh or frozen vegetables, to canned complementary foods, depending on the time of year. During the season, fresh vegetables are available in abundance on market stalls; in winter, frozen vegetables in bags from supermarkets act as a substitute. Although, of course, the best option in this case is vegetables from your own garden, the quality of which the mother can be one hundred percent sure. If possible, these same vegetables can be prepared for the winter by washing, peeling, cutting and putting in the freezer. You can store frozen vegetables at a temperature of -6°C for a week, at -12°C for a month, and at -18°C for three months.
Vegetables for complementary feeding should be boiled in water as usual, only without adding salt and spices, then cool slightly and grind in a blender. This way you can easily and quickly prepare puree from cauliflower, zucchini, pumpkin, carrots, and turnips. The only exception here is potatoes: it is not recommended to grind them in a blender, because the starch in them will turn the puree into a sticky paste, not much like tender mashed potatoes - it is better to use a traditional masher to prepare it.
Later, as the baby grows, it will be possible not to grind the vegetables into a puree in a blender, but simply mash them with a fork - this way the child will learn to eat in pieces, and the soft consistency of boiled vegetables will only make it easier for him to acquire this skill.
General rules for vegetable feeding
1. Complementary feeding with a new product is introduced starting with a quarter of a teaspoon and once a day (it is better if it is the first half of the day - it is easier to observe the baby’s reaction to the product). Every day, the serving volume gradually increases approximately twice as compared to what was eaten the day before and in 7-10 days it is brought to the age norm (50-100 ml). At the same time, the condition of the child’s skin and digestion is assessed daily, and if any changes appear, the introduction of complementary foods is suspended. If everything is fine, you can try a different taste.
2. Each new product is introduced no earlier than a week after the previous one.
3. First, single-component purees are introduced, and only after several vegetables have been consistently introduced into the baby’s diet, you can offer him various multi-component variations of them.
4. About a couple of months after introducing vegetables, you can start giving your child vegetable oil, adding a small amount of it to vegetable puree. It is very useful to include cold-pressed oils in your diet, as they contain polyunsaturated fatty acids that are beneficial to health. For example, extra virgin olive oil or flaxseed oil are rich in such acids.
5. A new vegetable is offered at the end of feeding and, if possible, mixed with the one already introduced earlier. This is done to prepare the gastrointestinal tract for new food: it is easier for the baby’s enzymatic systems, intestines and stomach to work digesting “familiar” food. By introducing complementary foods at the end of feeding, you will not “take the child by surprise” and will not harm him.
6. If you are breastfeeding, then let your baby wash down each new complementary food with milk (at his request, of course) - this will help him digest and assimilate a new product for him. If the child is bottle-fed, then it is optimal to give him a little familiar formula after introducing a new product.
And, most importantly, remember: no matter how healthy and even tasty vegetables are (as well as any other new food for a baby), it may happen that your baby outright refuses to eat them. Don't despair - just put off trying out the new puree for 7-10 days, then try again. Sooner or later everything will work out!
Cabbage is a well-known and widely consumed vegetable that is very beneficial for health. Many families use different types of cabbage - white and red cabbage, Brussels sprouts, etc. Therefore, mothers are interested in the opportunity to include the beloved and healthy Brussels sprouts in the baby food diet. And if it is possible, then when and how to introduce it?
Externally, Brussels sprouts are significantly different from their counterparts.
Brussels sprouts are a type of kale. This frost-resistant plant was bred by the Belgians back in the Middle Ages. And the name “Brussels sprouts” was given to it by the Swedish naturalist Carl Linnaeus.
Cabbage became widespread, and already from the 19th century. it began to be grown in France, Holland, Germany, and then in Canada and the USA. In Russia, Brussels sprouts are cultivated mainly in the central regions.
Over the years, many varieties of Brussels sprouts have been created:
- Dutch “Dolmik”, “Boxer”;
- Czech "Casio" and "Zavitka";
- German variety "Rosella";
- in Turkey, the varieties “Oliver”, “Diamond”, “Star” are popular;
- High-yielding varieties “Fregata”, “Rudnef”, “Machuta” are grown by gardeners all over the world.
Externally, Brussels sprouts are not similar to any other variety of cabbage. The appearance of the plant is very original: small leaves also grow in the axils of the leaves that extend from the trunk. Here they are, twisting, forming tiny forks with a diameter of up to 4 cm. From 20 to 70 such heads of cabbage grow on one plant (and sometimes more).
Composition of Brussels sprouts
Not every vegetable can compare with Brussels sprouts in terms of nutritional content. Although it is close in composition to white cabbage, “Belgian” surpasses it in the quantity of some ingredients and the beneficial properties of miniature heads of cabbage.
Recognized even by gourmets, the exquisite taste of dishes made from this vegetable with low calorie content makes Brussels sprouts not only a dietary and healthy product, but also a favorite of many children.
- Phosphorus and calcium obtained from vegetables will provide children with strong bone structures. These microelements are necessary both for children for the development and growth of the skeletal system, and for older children with their possible injuries during outdoor games and.
- The potassium contained in cabbage is necessary to ensure the function of the heart muscle, especially for children with cardiovascular pathology, when the rhythm of cardiac activity is disturbed.
- Vitamin K will help cope with frequent nosebleeds, which are often observed in children.
According to experts, drinking Brussels sprouts juice is beneficial for children suffering from and: it helps restore normal functions of the affected pancreas.
Vitamin set of Brussels sprouts:
- activates metabolism;
- stimulates hematopoiesis;
- increases immunity;
- regulates the functional abilities of certain organs and systems;
- prevents the occurrence of cancer.
By providing an antioxidant effect, Brussels sprouts help the body get rid of toxic substances and provide a general strengthening effect.
Contraindications
Despite such beneficial properties, contraindications to consuming the vegetable must also be taken into account.
- with intestinal spasms like colic;
- with severe (intestinal bloating);
- suffering;
- in the presence of acute enterocolitis;
- for chronic hypomotor colitis (if the movement of contents through the intestines is impaired).
How to choose and store “Belgian”
When purchasing you should pay attention:
- On the condition of the upper leaves. They should have a clean, smooth surface, free of stains (indicating rot).
- Brussels sprouts should have a uniform green color, without yellowing.
A distinctive feature from other varieties of cabbage is the short shelf life of fresh Brussels sprouts - they must be used within 3 days.
For long-term use, the forks can be frozen, which will not affect the preservation of the beneficial properties and taste of cabbage. But after defrosting, it must be heat treated before use.
You can also cook sauerkraut. It is not only tasty, but also very healthy.
When and how to introduce it into a child’s diet
Considering the benefits of the vegetable, Brussels sprouts are not only possible, but even necessary to be included in the diet of children. Pediatricians and nutritionists recommend using it as a.
- For infants, this is an almost ideal product, since despite all its usefulness, it causes allergic reactions in extremely rare cases.
- Moreover, Brussels sprouts are beneficial for the health of the child even at the stage of intrauterine development - they need to be consumed.
You can start introducing cabbage to your baby at 7-8 months. in the form of pureed vegetable puree. The ingredients of the dish can be different types of cabbage in combination with:
- For 1 potato you can take 5 heads of Brussels sprouts, a small carrot and a small piece of zucchini. You can add a stalk of celery to the puree.
- It is better to steam vegetables, chop them with a blender (or rub through a strainer), and season with 0.5 tsp. vegetable oil.
You should start with a minimum amount of puree (0.5-1 tsp), monitoring the tolerance of the product. In the absence of a negative reaction within 2 days (diarrhea, flatulence, etc.), the dose is gradually increased.
Dishes with Brussels sprouts
A one-year-old child can be offered puree soup with Brussels sprouts.
From these same vegetables you can prepare your baby a puree soup in chicken broth. Fresh Brussels sprouts are ready in 5 minutes. after boiling, and frozen - after 10 minutes. You shouldn’t cook it longer, otherwise it will not only lose color, but also acquire a not entirely appetizing smell. For kids, you can also prepare soup with meatballs.
The cooking time can be further reduced by making cross-shaped cuts on the heads of cabbage.
A little trick: to remove the slightly bitter taste of cabbage, you need to cover the saucepan in which it is cooked with a clean kitchen towel instead of a lid.
A one-year-old child should be given pureed soup, and after a year, pieces of vegetables no longer need to be chopped.
A few dishes for older children:
- Brussels sprouts can be prepared as a vegetable stew by stewing them with vegetables for about 20 minutes.
- You will get a delicious dish if you first boil the heads of cabbage and then bake them with cheese. If desired, you can add chopped nutmeg.
- A delicious casserole can be prepared in half an hour in the oven if blanched for 3 minutes. In salted boiling water, pour the cabbage in a mold with a mixture of sour cream, grated cheese and chopped herbs. This dish can also be cooked in a frying pan (with a lid) on the stove.
- You can prepare chicken fillet with Brussels sprouts as a second course. First, boil 400 g of cabbage (5 minutes) and, throwing it in a colander, rinse with cold water. Then fry (7 minutes) 300 g of meat, cut into strips, along with chopped onion in a frying pan with a mixture of oils (vegetable and butter 50 grams each). Adding 1 tsp. flour, mix well, sprinkle 200 g of grated cheese here and simmer until it softens. After this, pour in 100 ml of milk to obtain a homogeneous sauce, add salt, chopped garlic cloves and herbs (parsley, dill). Gently stir in the cabbage and simmer for another 5 minutes. You can eat the dish either hot or cold – everything is delicious.
- A salad of pre-boiled, cooled and dried Brussels sprouts and chopped herbs is dressed with olive oil and the juice of ½ lemon, salt and sugar to taste.
- You can prepare a salad from fresh Brussels sprouts, grated carrots and finely chopped. For this, the heads of cabbage are cut lengthwise into thin slices. Add greens if desired.
- Tiny forks can be fried in batter.
- With chopped Brussels sprouts you can cook meat or vegetable cutlets or bake pies.
What to do with sauerkraut
Separately, you should discuss the use of vitamin-rich sauerkraut and pickled Brussels sprouts. It can be consumed by children from 3 years old, but not more than 1-2 tbsp. spoons a day.
- Firstly, it contains a significant amount of salt and fermenting substances. Depending on the individual characteristics of the body, this may be harmful to the child.
- Secondly, sauerkraut contains histamine, which is an allergy mediator (a biologically active substance that plays a decisive role in the development of an allergic reaction).
Histamine is absorbed into the blood and triggers biochemical reactions in the body that are characteristic of allergies. Therefore, when consuming a large portion of sauerkraut, a pseudo-allergy may occur:
- According to clinical manifestations, it does not differ from true, or real, allergies. But pseudo-allergies only appear when a large amount of the product is consumed, while a true allergy can be caused by a minimal dose of the allergen.
- To relieve pseudo-allergies, antihistamines (Fenistil, Tavegil, Zyrtek, etc.) are used.
- After a pseudo-allergic reaction occurs, only pickled and sauerkraut should be excluded from the diet (you should also not cook cabbage soup with it). You can give frozen and fresh cabbage to your child.
Evgeny Shumarin
Reading time: 9 minutes
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Growing white cabbage takes pride of place in Russian agriculture. The region of cultivation of this vegetable begins in Siberia or the Non-Black Earth Zone and spreads throughout the country. It is very healthy and has low calorie content, thereby helping to lose weight.
Let's look at why cabbage is useful and harmful, which one is the most delicious and healthy, and we'll also figure out what to cook from this vegetable.
The main varieties of white cabbage – which is tastier and healthier?
Cabbage is divided into several types, which, in turn, are divided into varieties. Nutritionists advise consuming different varieties - this way the body will receive more useful substances. We list the most delicious and common varieties of white cabbage in Russia:
- Early ripening species. Of these, we can highlight “Zarya” and “Malachite”. Cabbage of these varieties is useful to eat fresh; it is very tasty and healthy. And the early ripening varieties “Dumas”, “Iyunskaya” and “Kazachok” do not crack, and they are also resistant to various diseases.
- Mid-season varieties. The following varieties can be distinguished in this group: “Dobrovodskaya”, “S-217 Yubileiny”, “Midor” and “Podarok”. The first two varieties are famous for their incomparable taste. They are tasty in different ways - when fermented, stewed and fresh. The last two varieties have excellent taste and a strong, dense head. However, they are not suitable for long-term storage.
- Late ripening varieties. We will include the following types among them: “Amager”, “Aros”, “Turkiz”, “Crumont”, “Geneva”. All of them are stored for a long time in winter, do not crack and have excellent taste.
What is the composition and how many calories are in white cabbage?
100 grams of fresh cabbage contains:
- 4.68 g carbohydrates.
- 1.82 g protein.
- 0.1 g fat.
- 90.402 g of water.
- 2.01 g dietary fiber.
- 0.3 g organic acids.
And many more vitamins:
- Beta-carotene – 0.02 mg.
- A – 3.001 mg.
- C – 44 mg.
- E – 0.1 mg.
- Thiamine (B1) – 0.03 mg.
- Riboflavin (B2) – 0.042 mg.
- Pantothenic acid (B5) – 0.21 mg.
- Pyridoxine (B6) – 0.1 mg.
- Folic acid (B9) – 11 mcg.
- K – 75 mcg.
- RR – 0.7 mcg.
- H – 0.101 mcg.
- Choline – 10.6 mg.
It also contains useful elements:
- Macroelements: calcium, potassium, chlorine, sulfur, phosphorus, magnesium and sodium.
- Trace elements: iron, zinc, manganese, aluminum, boron, copper, nickel, fluorine, molybdenum, chromium, cobalt, iodine and selenium.
Energy value of cabbage:
- Fresh contains 28 kcal.
- In sauerkraut – 19 kcal.
- Stewed - 75 kcal.
- Cabbage juice contains 25 kcal.
Benefit
White cabbage in any form has positive properties:
- Stimulates blood circulation and metabolic processes.
- Has anti-inflammatory and analgesic effects. Kills sore throat, staphylococcal diseases and even tuberculosis.
- Fresh vegetables contain tartonic acid, which prevents the accumulation of fats and cholesterol in the body and has an atherosclerotic effect. It will be especially useful for people suffering from sclerosis, coronary heart disease, and biliary tract diseases.
- Removes unnecessary fluid from the body, which is why it is useful for kidney diseases.
- Helps you lose weight. Recommended for use by obese people.
- Cabbage juice is an antiulcer remedy, cures hemorrhoids, colitis and inflammation of the gastrointestinal tract. It has a neutral acid-base balance and is useful for those who have low acidity of gastric juice.
- The juice also has anti-inflammatory properties and protects against colds thanks to the vitamin C it contains.
- After fermentation, lactic acid bacteria appear in the composition of white cabbage. Once in the intestines, they are able to remove dysbiosis and cleanse the gastrointestinal tract from microbial and putrefactive environments.
- Sauerkraut reduces blood sugar levels and is indicated for diabetics.
- Stewed cabbage, like fresh cabbage, reduces the risk of breast cancer. By the way, stewed cabbage with low heat treatment has the same properties as fresh cabbage.
Harm and contraindications
The harm of cabbage is almost invisible.
Cabbage in the diet of children, nursing mothers, pregnant women, allergy sufferers, diabetics - SF answers all questions
At what age can you give white cabbage to children?
- At the age of 7-8 months, you can make vegetable puree from white cabbage.
- The vegetable must be boiled, and in no case fresh.
- Many mothers note that the child’s digestion improves and stool becomes better.
Can pregnant women eat white cabbage?
- Pregnant women should definitely consume cabbage. This vegetable is a storehouse of vitamins that help the baby grow and prevent diseases.
- Cabbage is useful during pregnancy in any form.
Is white cabbage good for a nursing mother?
- You should still give preference to cauliflower and broccoli. Unlike white cabbage, they will not cause bloating in the child.
- In addition, sauerkraut is aggressive. It may contain spices, salt, and negatively affect the baby’s digestion.
Can diabetics eat white cabbage?
- This cabbage contains small amounts of sucrose and starch, so it is useful for diabetics.
- This vegetable is low in calories and is recommended for consumption by type 2 diabetics, who often also suffer from obesity.
Can children and adults be allergic to white cabbage?
- Allergy to cabbage is a rare occurrence. It appears due to substances that are fed or sprayed on the plant.
- In children and adults, allergies are expressed by itching and redness over the body.
Can allergy sufferers eat white cabbage, and in what form?
- Cabbage is low allergenic. People suffering from allergies can eat it in any quantity, especially fresh.
- It is better to refuse fermented food. It may contain allergens that are dangerous to the body - spices and salts.
Is the juice from sauerkraut healthy?
- Brine is very useful. It increases appetite and normalizes the functioning of the gastrointestinal tract. It also boosts immunity and helps the body recover after surgery.
- It is better to drink 200-250 ml of brine after meals.
Preparation and storage
What can you cook from white cabbage?
What can children cook from cabbage?
- White cabbage puree. Boil the vegetable in slightly salted water, grind in a blender and add potatoes. The puree is suitable for both the youngest - from 6-7 months, and for older children.
- Stewed cabbage. The chopped pieces should be simmered over low heat with the addition of not only water, but also milk. Then the cabbage will become even softer. This dish is suitable for children aged 4 years and older.
How to choose the right white cabbage?
- Choosing cabbage is very simple - the main thing is that the head of cabbage is without cracks and the leaves are light.
- Also, the head of cabbage should be hard and dense - this is a sign of maturity.
Rules and shelf life of cabbage at home, in the refrigerator, in the cellar
- It is better to store fresh cabbage in a cold room, cellar, at zero degrees, otherwise it will begin to grow. And with high humidity, fungal diseases can generally appear.
- Sauerkraut is best stored in the refrigerator. Depending on the degree of fermentation, it can be stored from a month to three.
- But cabbage juice is not stored for long - a maximum of two weeks.
How to properly cut white cabbage for salad, for borscht, for pickling?
Does it help you lose weight?
Cabbage helps fight obesity. It is low in calories and contains a lot of water and fiber.
There are many cabbage diets known. But don’t forget that your body won’t last long on cabbage alone; add proteins to your diet - eggs and other low-calorie vegetables.
Note that the lowest calorie dish is sauerkraut.
And the most famous soup for weight loss - vegetable. Boil water, add potatoes, cabbage, carrots and herbs. That's the whole recipe for food for weight loss.
You can also cook fresh cabbage salad, but do not forget that cabbage, eaten in large quantities, has a negative effect on the gastrointestinal tract.