Cabbage

Yes. Cabbage is a powerhouse vegetable. It’s a good source of fiber to support the gut, and vitamin B6 for energy, plus folate for nervous system development. It also contains a wide range of other beneficial nutrients: vitamin C to power baby’s immune system and help with iron absorption; vitamin K to support healthy blood; carotenoids that convert into vitamin A for healthy skin and vision; and even calcium to build healthy bones.

The nutritional profile varies depending on the variety but, in general, cabbage is an excellent source of phytonutrients (from glucosinolates to antioxidants) that support diverse functions in our bodies and help babies stay healthy.  Red and purple cabbages in particular contain potent levels of anthocyanins, a heart-healthy nutrient also found in berries and grapes.

In many Asian and European cultures, fermented cabbage (kimchi, nam phak, pàocài, roedkaal, sauerkraut, or surkal) is a staple food and for good reason: compared to raw cabbage, these fermented cabbage dishes contain more antioxidants, anti-inflammatory compounds, and beneficial bacteria called probiotics, which help diversify our gut microbiomes. Since babies are born with an immature microbiome, it’s important to help cultivate friendly bacteria in their gastrointestinal tracts which help support their metabolism, a robust immune system, and more. That said, some fermented cabbage dishes can be high in sodium, so take care to offer those in small amounts.

★Tip: To minimize exposure to the pesticides on cabbage, remove and discard the outer leaves and thoroughly wash the remaining leaves before preparing for baby. Cabbages are one of the crops commonly sprayed with pesticides, as insects love to eat them, too.

No. Cabbage is not a common choking hazard, though thick chunks of the cabbage core certainly could be. To minimize the risk, cook and serve thin strips, shreds, or finely chopped pieces. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to cabbage are rare, but not unheard of. Individuals who are allergic or sensitive to other members of the cruciferous family, such as mustard greens and broccoli, may also be sensitive to cabbage.

Individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome), and in particular, those with sensitivities to mugwort pollen, may also be sensitive to cruciferous vegetables such as cabbage. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Cabbage offers excellent amounts of soluble and insoluble fibers, glucosinolates, and phenolic compounds, which together contribute to overall digestive health and bowel regularity. Cabbage also contains raffinose, a prebiotic that is broken down by bacteria in the large intestine, which can produce gas. While gas is normal and expected, excess gas can be uncomfortable for baby. To minimize digestive discomfort, introduce cabbage gradually and regularly in baby’s diet. Remember that pooping patterns can vary significantly from child to child. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.

Whole or quartered cabbage tastes nutty and sweet when steamed, then grilled to caramelize the leaves. Cabbage leaves work well as wraps for stuffing with ground meat, seasoned rice, and other spiced fillings. Shredded cabbage adds bite and flavor to slaws, salads, soups, and stews. It can be fermented and pickled to make kimchi or sauerkraut and other dishes. Or mix it with flour, egg, and pork to make savory pancakes like okonomiyaki. What about that famous sulfurous smell? Avoid it by decreasing the cooking time—long periods of exposure to heat tend to enhance the plant compounds that cause the stench.