Safe from 6 months. Cabbage provides vitamin C, vitamin K, folate, and fiber. Red cabbage has more vitamin C and anthocyanin antioxidants than green.
Raw cabbage is crisp and mildly peppery with a faint bitterness that can be sharp in green varieties and milder in savoy. Slow braising or steaming transforms it into a silky, sweet vegetable with almost none of the raw sulfurous bite. It pairs naturally with butter, apple, caraway, carrot, potato, and mild cheeses.
Steam or braise until very soft. Thinly sliced leaves cooked down completely. Mix into other soft foods.
Well-cooked strips or pieces. Can be added to soups, stews, or soft stir-fries.
Coleslaw (raw, shredded), sautéed, in stir-fries, stuffed cabbage rolls.
Ingredients
Steps
Savoy cabbage gives the mildest, sweetest result. Freeze in portions for up to 2 months.
Garden notes
Stores very well after harvest - can last weeks in the fridge.
Cool-season crop - start indoors 6 weeks before last frost or direct sow in midsummer for fall.
Harvest for baby
Raw cabbage is too tough for babies. Braise or steam until very soft before serving.
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