Age Suggestion
6 months
Iron-Rich
No
Common Allergen
No
Cabbage may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
Humans learned to cultivate cabbage from wild varieties growing in the fertile lands around the Mediterranean Sea. Some modern types have smooth, waxy leaves that are tightly clustered, like brussels sprouts and red cabbage. Others are crinkly and easier to peel away from the head, like the leaves of napa cabbage and savoy cabbage. There are also cabbages with dark leafy greens on sturdy stems, like bok choy, collard greens, and kale.
Yes. Cabbage is 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 support baby’s immune system and help with iron absorption; vitamin K for healthy blood; carotenoids that convert into vitamin A for healthy skin and vision; and even calcium to build healthy bones. Red and purple cabbages also contain potent levels of anthocyanins, a heart-healthy nutrient also found in berries and grapes.
In many 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 moderation.
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, thick pieces of raw cabbage are firm and hard to chew, qualities that can increase choking risk. To reduce the risk, prepare and serve cabbage in an age-appropriate way. 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.
Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
Finely chop raw cabbage and mix it into a soft, scoopable food for baby, such as in dishes like coleslaw, and serve in a bowl for baby to scoop with their hands. Alternatively, let baby munch on long, thin strips of raw cabbage the width of about two adult fingers pressed together. If a piece breaks off in baby’s mouth, stay calm and let the child try to work the food forward in the mouth. If you have whole cooked cabbage leaves, such as for a dish like cabbage rolls, feel free to offer baby a whole, thin leaf to munch on. Just know that cabbage, especially cooked cabbage, can easily stick to the tongue and can cause gagging. Check out our pages on kimchi and sauerkraut for how to serve these fermented cabbage dishes to babies.
At this age, babies begin to develop the pincer grasp (where the thumb and pointer finger meet). When you see signs of this development, try offering bite-sized pieces of raw cabbage or raw shredded cabbage, either on their own or as part of a meal that you are sharing with baby. Baby likely won’t get much cabbage in the belly, and that’s okay. Managing this kind of food is excellent practice for moving firmer textures around in the mouth. If baby is struggling to manage a piece of cabbage, you can demonstrate how to stick your tongue out and spit it out.
Offer cabbage as desired. At this age, many children can manage the consistency of cooked cabbage, which can be rubbery, clingy, and difficult to chew. By 18 months of age, many toddlers will begin to use their molars to grind small strips or shreds of raw cabbage, and you will likely see more swallowing and less spitting. This is also a great age to encourage self-feeding with utensils. If the child needs help, simply pre-load an age-appropriate fork with bite-sized pieces of cooked cabbage and lay it next to the food for the child to pick up.
How to shred raw cabbage for babies (part 1).
How to shred raw cabbage for babies (part 2).
Get baby’s caregivers on the same page as you with our guide, Baby-led Weaning with Daycare & Caregivers.
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