Combine cabbage, dill, eggs, and salt (optional) in the mixing bowl, stir well.
Add the flour and continue to stir.
Heat the oil in a non-stick frying pan over medium heat, add the mixture to the pan.
Flatten the mixture with a spoon until it is about 3/4 - 1 inch thick. Cover the pancake with a lid and cook for about 5 - 7 minutes.
Flip the pancake and cook for another 5 - 7 minutes.
Remove from the heat, let cool, and cut into strips for your baby to eat with their palmar grasp.
Notes
Safety Precautions:
Ensure that the pancake cooks well enough to cook the egg thoroughly and soften the cabbage enough that it is safe for your baby to eat.
Test a piece yourself before offering it to your baby to ensure it passes the squish test (gently squish it between your thumb and forefinger to mimic baby's gums).
If you're concerned, try cooking it at a slightly lower temperature for a longer period of time, covered, to help the cabbage soften even more.
Spices:
Don't shy away from the fresh herbs in this recipe! It is safe for your baby to have herbs and spices from day one of starting solids.
Try out other flavor combinations as well - garlic powder, onion powder, pepper, ground mustard, turmeric, etc. are some spices that may pair well with cabbage.
Keyword added sugar free, baby breakfast, baby friendly, baby led weaning recipe, baby meal, eggs for babies