Gentle Napa Cabbage Puree for Baby
Stage 1 Early Infant Food: Nutrient-Rich Vegetable Purees (Cauliflower, Bok Choy, Napa Cabbage)
Help your baby enjoy eating green vegetables without fuss with these early infant food recipes! Introducing vegetables early on will make the transition to toddler meals much smoother. The mild flavor of rice combined with the fresh taste of vegetables will capture your baby’s palate. All the recipes in the world, Man’s Recipe.
Cauliflower Puree- 10g Cauliflower (use only the florets)
- 30g Soaked Rice
- 400ml Water
Bok Choy Puree- 30g Soaked Rice
- 10g Bok Choy (use only the leaves)
- 400ml Water
Napa Cabbage Puree- 20g Napa Cabbage (use only the leaves)
- 30g Soaked Rice
- 400ml Water
- 30g Soaked Rice
- 10g Bok Choy (use only the leaves)
- 400ml Water
Napa Cabbage Puree- 20g Napa Cabbage (use only the leaves)
- 30g Soaked Rice
- 400ml Water
Cooking Instructions
Step 1
Wash the cauliflower thoroughly and prepare only the nutrient-rich florets. The stems can be tough, so it’s best to exclude them.
Step 2
Blanch the prepared cauliflower in boiling water for 30 seconds. This softens the cauliflower’s crisp texture and removes impurities.
Step 3
In a blender or food processor, combine the pre-soaked rice and the blanched cauliflower. Add all 400ml of water and blend until very smooth. It’s important to achieve a smooth consistency without any rice lumps.
Step 4
Pour the blended mixture into a pot. Bring to a simmer over medium heat, then reduce to low heat. Cook gently for about 7-8 minutes, stirring continuously. Be careful not to let it burn and stir constantly to prevent sticking.
Step 5
Pass the cooked puree through a fine-mesh sieve to ensure a smooth texture. Make sure there are no lumps so your baby can swallow it easily. Let it cool completely before serving.
Step 6
Wash the bok choy clean and then cut off only the tender leaves. Blanch them in boiling water for about 30 seconds until the leaves are tender.
Step 7
In a blender or food processor, add the pre-soaked rice and 400ml of water. Blend until the rice is very smooth and free of lumps.
Step 8
Add the blanched bok choy leaves to the blended rice and blend together again. Ensure it’s blended smoothly to incorporate the fresh flavor and color of the bok choy.
Step 9
Pour the blended mixture into a pot. Bring to a simmer over medium heat, then reduce the heat to low. Cook for about 7-8 minutes, stirring constantly. It’s crucial to stir to prevent sticking to the bottom of the pot.
Step 10
Strain the finished bok choy puree through a fine-mesh sieve for a smooth consistency suitable for your baby. Let it cool completely before offering it to your baby.
Step 11
Wash the napa cabbage and use only the tender leaves. Blanch them in boiling water for 30 seconds. This helps reduce any bitterness and softens the cabbage.
Step 12
Gently squeeze out any excess water from the blanched napa cabbage leaves. Then, finely mince them using a knife or process them in a blender until very smooth. Ensure there are no chunks left.
Step 13
In a blender or food processor, combine the pre-soaked rice and 400ml of water. Blend until the rice is very smooth and creamy.
Step 14
Add the minced napa cabbage and the blended rice to a pot. Pour in the remaining 400ml of water. Bring to a boil over medium-high heat, then reduce to low. Simmer for about 7-8 minutes, stirring gently, allowing the cabbage and rice to fully meld.
Step 15
Pass the finished napa cabbage puree through a fine-mesh sieve multiple times to achieve a perfectly smooth consistency. Allow it to cool completely before serving to your baby.
