Cabbage Pancakes
Try this new way to serve cabbage for your baby (and the whole family!) - it's nutritious and a unique spin on a traditional breakfast food.
Equipment
- 1 mixing bowl (large)
- 1 frying pan (medium)
Ingredients
- 1 tbsp oil (olive, avocado, etc.)
- ⅛ cup dill (finely chopped)
- ¼ cup all-purpose flour
- 2 eggs
- 8 oz. shredded green cabbage
- salt to taste (can omit for babies)
Instructions
- 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.
- 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.
Tried this recipe?Let us know how it was!