Cauliflower on the baby's menu: useful tips and recipes. Stewed cabbage with beef Stewed cabbage for a 3 year old child
Stewed cabbage with beef
Ingredients: Forks of white cabbage, 500 g of beef, 3 tomatoes, 1 carrot, onion, bunch of dill or parsley, 3 tablespoons of vegetable oil, ground black pepper, salt, 100 ml of water.
Cooking method: Wash and peel the vegetables. Cut the meat into medium pieces and the onion into fine pieces. Pour vegetable oil into the multicooker, add meat and onions, stir. Turn on the device in the “Baking” mode for 15 minutes. Stir frying foods occasionally.
Grate the tomatoes, chop the cabbage, and finely chop the washed greens. Place the prepared vegetables in a slow cooker, add salt and pepper, stir and add a small amount of water. Turn on the device in the “Extinguishing” mode for 2 hours, periodically stir the contents of the multicooker.
From the book Vegetable and cereal dishes author Kovalev Nikolay Ivanovich37. Stewed cabbage Fresh cabbage 285 or sauerkraut 250, animal fat 8 or lard 10, carrots 5, onions 10, tomato 15, vinegar (for fresh cabbage) 8, flour 5, sugar 8, meat broth 100, peppercorns 0 .05, bay leaf 0.02. Finely chop the peeled heads of white cabbage
From the book 100 recipes for French cuisine author Collection of recipesSTEWED CABBAGE (50 min) Head of cabbage weighing 1 kg 100 g smoked brisket 1 carrot 1 onion 1 small glass of water salt pepper bunch of herbs Remove the top leaves from the head of cabbage. Boil water in a pressure cooker and place the head of cabbage in it. Close. Cook for 5 minutes.
From the book Therapeutic nutrition for respiratory diseases author Rychkova Yulia VladimirovnaStewed cabbage Ingredients: white cabbage – 700 g, carrots – 1 piece, green peas – 100 g, weak meat broth – 1 glass, butter – 3 tbsp. spoons, bay leaf - 1-2 pcs., salt to taste. Method of preparation: Wash the cabbage and finely chop it. Carrots are washed and peeled
From the book The most delicious encyclopedia of cooking author Kostina DariaCabbage and apples with beef and ham, stewed in broth 500 g beef pulp, 150 g ham, 2 apples, 1 onion, 1 tomato, ? head of cabbage, 2 tbsp. spoons of lard, ? cups of meat broth, ground black pepper and salt to taste. Wash the apples, remove the core and pulp
From the book Multicooker SUPRA MCS-4511. Recipes. author Savich ElenaStewed cabbage Chop fresh cabbage into strips, put in a saucepan, fill half with water or broth, add vinegar, 1/3 butter, tomato and simmer, stirring, until half cooked. Then add chopped and lightly fried carrots and onions,
From the book Therapeutic nutrition for childhood diseases. Rubella, whooping cough, measles, scarlet fever author Kashin Sergey PavlovichStewed cabbage Chop the peeled cabbage, put it in a saucepan, add a tablespoon of oil, ? glasses of water, cover the pan with a lid and simmer for 40 minutes. Then add the fried onion, tomato puree, vinegar, bay leaf, salt, pepper and continue to simmer until tender.
From the book Multicooker. Easter dishes author Kashin Sergey PavlovichStewed cabbage - 1 medium-sized head of cabbage - 1 large onion - 1 large carrot - 3 tbsp. tomato paste or ketchup - 1 tbsp. sugar - 1 glass of water - salt, pepper, bay leaf - vegetable oil - 2 tbsp. vegetable oil, chopped onion, coarsely grated carrots, place in a bowl
From the book Cooking for Health. We eat without harmful fats author Collection of recipes From the book Children's cookbook author Perepadenko Valery BorisovichStewed cabbage Ingredients: 500–600 g of white cabbage, 1 onion, 1 clove of garlic, 3 tablespoons of tomato paste, 2 tablespoons of vegetable oil, ground black pepper, salt. Method of preparation: Heat the oil in a multicooker bowl in the “Baking” mode. Add
From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya ViktorovnaStewed cabbage? ingredients 1 kg cabbage, 200 g tomatoes, 1 tbsp. a spoonful of vegetable oil, ground red pepper, dill, 2 medium-sized potato tubers.? cooking method 1. Separate the cabbage into individual leaves, cut out the stems, fold into thin layers
From the book Lenten Cuisine. 600 delicious recipes author Shabelskaya Lidiya OlegovnaStewed cabbage For 1 kg of cabbage - 2 onions, 2 tbsp. spoons of tomato paste, 1 tbsp. spoon of vinegar, 1 tbsp. spoon of sugar and flour, 3 tbsp. spoons of vegetable oil, salt to taste. Chop the peeled cabbage, put in a saucepan, add 1 tbsp. spoon of oil, 1/2 cup of water or
From the book Vegetarian dishes for everyday life and holidays. Tasty and healthy author Zvonareva Agafya TikhonovnaStewed cabbage with beef 1 fork of white cabbage, 500 g of beef, 3 tomatoes, 1 carrot, 1 onion, 1 bunch of dill or parsley, 3 tablespoons of vegetable oil, 100 ml of water, ground black pepper, salt. Wash and peel the vegetables. Cut the meat into medium pieces and
From the book of 100 recipes for vegetarian dishes. Tasty, healthy, soulful, healing author Vecherskaya IrinaStewed cabbage 500–600 g white cabbage, 1 onion, 1 clove of garlic, 3 tablespoons of tomato paste, 2 tablespoons of vegetable oil, ground black pepper, salt. Heat the oil in a multicooker bowl in the “Baking” mode. Add chopped onion and garlic and cook
From the author's bookBraised cabbage? heads of cabbage, 1–2 carrots, 2–3 tbsp. l. tomato paste, salt, pepper, herbs Wash the cabbage and chop finely. Grate the carrots on a coarse grater. Place carrots in a frying pan, add a little water and simmer the carrots for 5 minutes. Then add cabbage and simmer
From the author's bookStewed cabbage Ingredients: cabbage - 200 g, butter - 1 tsp, milk - 1/2 cup, flour - 1 tsp, salt. Wash half a small head of fresh cabbage, disassemble into leaves and cut out the stalk. Finely chop the leaves and simmer in 1/2 cup milk, half diluted
From the author's bookStewed cabbage Ingredients: cabbage - 200 g, butter - 1 tsp, milk - 1/2 cup, flour - 1 tsp, salt. Wash half a small head of fresh cabbage, disassemble into leaves and cut out the stalk. Finely chop the leaves and simmer in 1/2 cup milk, half diluted
Stewed cabbage with beef
age: 1.5+
Ingredients:
white cabbage - 600 g
beef - 300g
carrots - 70 g
onions - 50 g
vegetable oil - 1 tbsp. spoon
To prepare stewed cabbage with beef, grate the carrots on a coarse grater.
Peel and cut the onion. Cut and wash the cabbage. Cut the beef into cubes, wash, add a little salt and mix. Pour vegetable oil into the pan and place the beef in the pan. Place the onion in a second layer on top of the meat. Place the carrots on top of the onion.
Place the cabbage in the last layer in the pan. Place the pan on low heat and cook for 1 hour 15 minutes. Instead of beef in the stewed cabbage recipe, you can use veal.
Bon appetit!
Pilaf with dried fruits (in a steamer)
age:1.5+
Ingredients:
rice - 200 g
dried apricots - 1 handful
date - 10 pcs.
prunes - 2-3 pcs.
To prepare pilaf with dried fruits, boil the rice or cook in a double boiler until half cooked (in the double boiler for 20-25 minutes).
Wash and cut dried fruits.
Chop the nuts.
Add dried fruits and nuts to the rice and cook until done (put in a double boiler for another 20 minutes).
Let it brew.
POTATO CASSERLE WITH MEAT
age: 1.5+
This casserole is good because it is prepared with a lot of vegetables, including red sweet peppers, which are very, very healthy for children.
The dish is very tasty and so many ingredients are just right for a family dinner! Bon appetit everyone!
Ingredients:
1 kg boiled potatoes,
1 onion,
6 tbsp. l. oils
3 red sweet peppers,
200 g zucchini,
1 bunch of green onions,
300 gr. boiled beef.
150 g unsalted grated cheese
Prepare mashed potatoes from 1 kg of potatoes, mix it with sauteed onions, add salt
Filling:
Cut the bell pepper into thin strips, zucchini into 1x1 cm cubes, and green onions into rings.
Grind the meat
Separately sauté the peppers and green onions
Mix with meat
Place some of the puree in the mold, then lay out the filling, sprinkle with some of the cheese, cover with the second part of the puree, sprinkle with the remaining cheese.
Bake in the oven at 200 C for 20 minutes.
Buckwheat cutlets
age: 1.5+
Ingredients
buckwheat porridge – 2 cups
minced meat – 100-150 g (beef, pork)
hard cheese – 200 g
eggs – 2 pcs.
wheat flour – 2 tbsp. l.
ground black pepper - to taste
salt - to taste
Cook the buckwheat porridge, remove the pan from the heat a little earlier so that the cereal remains a little hard.
Grate hard cheese on a medium or fine grater.
Mix the minced meat with the cooled porridge, grated cheese, add eggs, flour, salt and pepper.
Mix all minced meat ingredients thoroughly.
Form medium-sized cutlets from the prepared mixture.
Place the ingredients in a steamer bowl and cook until done.
Bon appetit!
Meat hedgehogs
age: 1.5+
To prepare meat hedgehogs you will need:
1. 300 g of meat (I have chicken, you can have turkey, beef, veal)
3. 1 onion;
4. 1 carrot;
5. 1 sweet bell pepper;
6. 1 - 2 tablespoons of rice;
1. Let's figure out how to make hedgehogs. First, you need to boil the rice. Let's put the water on the fire. Wash the rice well. Place rice in boiling water and cook until half cooked. You can boil rice in a double boiler.
2. Make minced meat. To do this, we pass meat, onions, carrots and bell peppers through a meat grinder. hedgehogs recipe
3. Let's continue preparing the hedgehogs. Add rice to the vegetable and meat mince. Wash the egg and add it.
4. Mix everything thoroughly. So, how to cook minced hedgehogs.
5. It’s better to form small oblong meatballs with wet hands that resemble hedgehogs. If we steam the hedgehogs, then put them one by one in a steamer. I like meat hedgehogs in a steamer better than those cooked in a saucepan. Let's not forget to make eyes and noses from the crust of black bread. I didn’t have any, so I had to decorate it with peppercorns. If you also decorate, do not forget to take out the pepper when you serve the meat hedgehogs to your child. Cook in a double boiler for 30-35 minutes.
6. But, if you don’t have a double boiler, then pour a little water into the bottom of the pan and bring it to a boil. Place meat hedgehogs into boiling water. Simmer over low heat and constantly make sure that the water does not boil away. As soon as it boils a little, add it, but be sure to add boiling water. The disadvantage of this preparation is that you need to constantly monitor. We figured out how to cook hedgehogs with rice.
Steamed chicken cutlets:
AGE:1.5+
Ingredients:
2 chicken fillets,
1 medium onion,
2 tbsp. spoons of breadcrumbs,
1 egg,
1 tbsp. spoon of sour cream,
salt, allspice
1) Twist the chicken fillet. You can use either a meat grinder or a blender for this.
2) Grate the onion (you can also use a blender for this) and add to the bowl with the minced meat.
3) Add breadcrumbs and an egg there. Add salt and a little allspice. Mix all ingredients until smooth.
4) Add sour cream to the resulting minced meat and mix everything again.
5) Prepare a steamer. Form the minced meat into small patties by wetting your hands in water. Place the cutlets in the steamer and cover with a lid. Cooking time for steam cutlets is 25 minutes.
6) Serve the finished cutlets with any side dish, you can add sour cream or some sauce.
You can also add bell peppers or other vegetables and cheese. It turns out very tasty!
Omelette with steamed broccoli and cauliflower
age: 1+
Composition (for 2 pcs):
1 egg
1 inflorescence each of broccoli and cauliflower
2 tablespoons milk
salt
butter for greasing molds
Preparation
1. Wash broccoli and cauliflower inflorescences and boil in boiling salted water for 3 minutes. Cool and chop finely.
2. Lightly beat the egg with milk with a fork, add salt, add broccoli and cauliflower.
3. Grease the molds with a thin layer of butter. Pour the egg mass into the molds (the molds need to be filled about ¾ full; the mass does not increase much in volume during cooking).
4. Cook in a double boiler for 10 minutes.
Children's recipes from 1 year
19 recipes for children from 1 year
1. Rice porridge with meat
Meat - 100 gr.
Rice groats - 3 tbsp.
Butter - a small piece.
Salt - a pinch. In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.
2. Cauliflower casserole
Cauliflower - 1 cup (or 2 cups)
Hard cheese - 70 gr.
Rusks - 1 tbsp.
Milk - 2 tbsp.
Oil drain. - 1 tbsp.
Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese - Preparation:
1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.
3.Curd steam soufflé
cottage cheese - 600 gr.
semolina - 1/2 cup
water - 1 glass
granulated sugar - 2 tbsp.
vanilla sugar - 1/2 tsp.
butter - 2 tbsp. l.
vegetable oil - 1 tbsp.
egg - 1 pc.
seedless raisins - 1/2 cup
berry or fruit syrup - 6 tbsp.
The amount of marmalade should be according to taste and as desired - to decorate the dish when serving.
To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese to a homogeneous mushy mass, place in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat the butter until liquid.
Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.
Mix the resulting mixture thoroughly again.
For further preparation you will need round deep molds.
Grease the molds with vegetable oil and place the prepared curd mass in them.
Place the mold in the pan, add water and cook for 15-20 minutes.
Remove the molds from steam. Cool.
You can serve in forms if they have a decorative appearance, or the product can be transferred to plates.
Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration and as a seasoning.
4.Zucchini casserole
400 g zucchini,
100 g cheese,
100 g sour cream,
0.5 tsp slaked soda,
150 g flour,
0.5 tsp salt.,
Grate the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.
5.Cauliflower puree soup
Cauliflower inflorescences - 20-25 inflorescences
Potatoes - 4 pcs. little ones.
Rice - 3 or 4 tbsp. rice
Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
Salt - to taste
Drain. butter - piece
Cauliflower is a dietary and healthy product. It got its name from its inflorescences that resemble flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.
It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.
For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1, a child can prepare a delicate creamy soup made from mashed cauliflower and potatoes. The photo recipe for which is posted below.
Making Cauliflower Puree Soup:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.
3. Boil rice in a separate pan.
4. From the pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a piece of butter and cream. Stir.
7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. For young children, soup is best served as is, without any additions.
9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.
6.Chicken pudding
Chicken (pulp) - 100 g
Wheat bread - 10 g
Butter - 1/2 teaspoon
Milk - ¼ cup
Egg - 1 pc.
Salt solution - ¼ teaspoon
Take a piece of boneless chicken, rinse with cold water, and pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.
Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.
7.Fish pudding
Fish - 100 grams
Water - 2 tablespoons
Quail egg - 1 piece (ordinary chicken can be used)
Butter - 1 teaspoon
For the sauce:
Sour cream fat content 15% - 2 tablespoons
Fish broth - 100 grams (half a glass)
Flour - 1 level teaspoon
Salt to taste
1. Wash the fish fillet and cut into small pieces. When choosing fish, give preference to dietary varieties (hake, mentai, tilapia, pike perch).
2. Place the chopped fillet in a saucepan and fill it with water to cover the fillet and cook.
3. We pass the cooked and cooled fish through a meat grinder or grind it in a blender, add egg yolk, butter, mix well and add the beaten egg white.
4. Let's move on to preparing the sauce. We dilute the flour with fish broth (half the required portion, i.e. 50 grams), stir well so that there are no lumps. Now pour the resulting mixture into the rest of the boiling fish broth, add sour cream and cook over low heat for about 10 minutes, stirring all the time. Then strain the sauce through a sieve and bring to a boil again.
5. Place the fish mixture in a mold (silicone can be used), pour in sour cream sauce and place in the oven for 20 minutes.
8.Children's meatballs
Minced meat - 500 g.
1 onion
Bread - 100 gr.
Rice - 100 gr.
Carrots - 1 pc.
0.5 cups milk
Salt to taste
1. Mix the minced meat with finely chopped onion and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.
9.Fish soup
fish fillet - 150 g
1/2 medium onion
1 small carrot
1 medium potato
salt and herbs to taste
1. Place the fillet in a small saucepan, add water (1.5-2 cups), put on fire, add a little salt
2. When the fish is cooked, put it on a separate plate and strain the broth.
3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs
10.Mashed potatoes
Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.
11.Carrot puree
Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.
12. Boiled pumpkin
Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.
13. Pumpkin stewed with apples
Place 200 g of finely chopped peeled pumpkin in a frying pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp. butter, up to 100 ml of water and simmer until tender, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.
14.Assorted vegetable puree
Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.
15. Rice and carrot soufflé
From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).
There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).
16. Omelet stuffed with meat
50 g boiled ground meat
1/2 coffee cup milk
a piece of butter the size of a hazelnut
1 tbsp. spoon of pureed boiled vegetables from soup
parsley
1 tbsp. spoon of tomato juice
Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.
17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))
Ingredients:
children's curd "Agusha" - 50 g,
buckwheat - 4 tbsp. spoons,
butter - 1 teaspoon,
sour cream - 2 teaspoons,
quail egg - 1 pc.,
ground crackers - 10 g.
Take, wash and put buckwheat in a pan. Put it on high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).
18. Steamed cheesecakes
Cottage cheese - 200 g (ideally, homemade)
flour - 4 tbsp. l.
egg - 1 pc. (instead of chicken, you can take 2-3 quail)
sugar - 4 tbsp. l.
1. Add egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of dough and begins to stick to your hands, this will mean that there is enough flour
3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.
19.Glazed cheese curds
Cottage cheese (cottage cheese must be taken dry) - 400 g
Butter - 25 g
Cream (30% fat, but less is possible) - 25 ml
Powdered sugar - 100-150 g
Chocolate - 100 g
1. Mix cottage cheese, cream, powdered sugar and soft butter. The mass should not be liquid (the amount of butter and cream depends on the moisture content of the cottage cheese)
2. Make balls and sticks from the mass. Choose the form you like best. Place in the freezer for 10-15 minutes, meanwhile prepare the glaze.
3. Melt chocolate and cream in a large container. We take the cheesecakes out of the freezer, put them in chocolate, roll it on all sides and take it out using 2 forks. Place on parchment paper. We put it in the cold.
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Cabbage for children
Opinions differ regarding the benefits of white cabbage for children. This is due to the fact that it can cause bloating. For this reason, it is introduced into the menu later than cauliflower and broccoli. Let's discuss the beneficial properties of white cabbage, its role in the development of children and precautions that should be taken.
Cabbage contains a lot of useful substances; in terms of the content of many of them, it has no equal among vegetables. So, in terms of proteins, it is significantly superior to carrots and beets. It is especially valued because of its essential acids, in particular lysine and methionine, which accelerate cell growth and regeneration; without their participation, hematopoiesis is impossible. They are also important for the proper functioning of the kidneys and adrenal glands. They have one more function: the removal of foreign proteins. Other useful components of white cabbage:
- Vitamin C. Unlike other vegetables and fruits, it is preserved in cabbage for a long time - up to 8 months. Only citrus fruits have this property.
- Vitamin K. Normalizes lipid metabolism, promotes wound healing, strengthens bones and teeth.
- Bioflavonoids are antioxidants that protect the body from toxins, enhance immunity and strengthen the cardiovascular system.
- B vitamins: thiamine has a positive effect on brain function, riboflavin - promotes the absorption of iron, calms the nervous system, regulates the functioning of the adrenal glands, normalizes the condition of the skin (with a lack of riboflavin, lips crack, ulcers on the tongue and dermatitis may appear; also, with its deficiency, it often occurs irritation of the mucous membrane of the eyes), niacin - participates in the production of enzymes that are necessary for the absorption of proteins and fats with carbohydrates, converting them into energy.
- Vitamin U. Little is said about it, but its advantages cannot be overestimated. When consumed regularly, it heals stomach and duodenal ulcers, effectively helps with gastritis, increases intestinal tone, and corrects liver activity.
- Niacin. The importance of this vitamin is difficult to overestimate; its main function is to reduce LDL cholesterol and increase HDL cholesterol, as well as normalize lipoprotein. In simple words, it protects the body from heart disease.
Cabbage also contains carotene and vitamin D. Due to its low starch content (very little) and sucrose, this vegetable is recommended for diabetics. White cabbage contains very few calories, which allows it to be used in a diet for obese children whose weight is significantly higher than normal.
Beneficial features
We rarely think about how healthy white cabbage is, and yet it has plenty of advantages. Let's list the main ones:
- Regulates intestinal activity - cabbage is useful for constipation.
- Increases the secretion of gastric juice, improves appetite.
- Thanks to the fiber it contains, it helps get rid of toxins, and it also promotes the development of beneficial intestinal microflora.
- Activates metabolic processes.
- Strengthens blood vessels - thanks to the combination of ascorbic acid and vitamin P.
- Promotes the outflow of fluid - for this reason, white cabbage is useful for swelling.
- Cabbage juice is prescribed for gastritis with low acidity.
- Thanks to the increased content of folic acid, cabbage activates blood flow.
- Due to tartronic acid, this vegetable prevents the deposition of fats and cholesterol.
Cabbage is valued for its analgesic effect. It is also useful for people suffering from gout and cholelithiasis.
How to introduce cabbage into the diet of children?
It is better to introduce white cabbage into the diet of children after cauliflower and Brussels sprouts. The optimal age is five months if the child is fed formula, six months for those babies who breastfeed. Other nuances:
- Children should absolutely not have fried cabbage; the best option is steamed or baked; it can also be boiled, including added to soup or borscht or vegetable stew;
- if the baby’s tummy swells after eating, it is better to remove cabbage dishes from his diet and wait until his intestinal motility gets stronger;
- Although cabbage extremely rarely causes allergies, such a possibility is not excluded - at the slightest suspicion, consult a doctor, and exclude cabbage from the menu, as well as dishes prepared from it.
READ ALSO: How much should a one year old baby eat?
Despite the fact that in general this vegetable is extremely healthy, certain precautions should be taken. It is advisable not to include it in the menu if the baby suffers from colitis or is prone to diarrhea. This vegetable is most useful when eaten fresh, so if the child tolerates it well, after a year you can prepare cabbage salads for him.
Kids, as a rule, respond well to cabbage dishes. It does not burden the digestive system, cooks quickly, and has a pleasant taste.
Braised cabbage
For one serving you will need: 1 cabbage leaf, a couple of tsp. butter, 100 ml milk, 50 ml water, salt to taste. Chop the cabbage and simmer with water and milk. As soon as it softens, add salt and simmer for 2-3 minutes over low heat. Season with butter. Serve warm. Goes great with mashed potatoes and rice porridge.
Cabbage schnitzel
You will need a small head of cabbage, 4 tablespoons of breadcrumbs and the same amount of vegetable oil, 1 egg, 4 tablespoons. spoons of sour cream and salt to taste. The volume of products is designed for 4 servings.
Wash the cabbage, cut out the stalk, boil, and then place in a colander to drain the remaining boiling water. When it has cooled, squeeze it out with gauze, then divide it into pieces and make schnitzels 1-1.5 cm thick from them. Dip in beaten egg, then in breadcrumbs. Fry in a well-heated frying pan: first on one side, then on the other. Season with sour cream before serving.
Cabbage casserole
Cabbage leaf, a tablespoon of semolina, a teaspoon of butter, 100 ml of milk, a little sour cream and salt to taste. Stew the cabbage in milk, add salt to it, when the vegetable softens, add semolina (carefully, stirring constantly), cook for 5-7 minutes. Place the cabbage mixture in a mold, add a hard-boiled egg, chopped as for a salad. Bake for 5 minutes. Season with sour cream before serving.
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When can you give your child white cabbage?
Broccoli, Brussels sprouts and cauliflower are included in children's menus in the first year of life, but most mothers are afraid of white cabbage. Is it possible to introduce this vegetable into complementary feeding for a baby, how is it useful and how to properly prepare it for a child?
This vegetable, common in our latitude, which stores well, contains useful vitamins and minerals, in particular phosphorus, calcium, ascorbic acid and B vitamins.
In addition, it has other advantages:
- It belongs to hypoallergenic products.
- This is a low-calorie product that can be included in the menu of an overweight child.
- When eaten fresh, it stimulates the production of enzymes and intestinal motility.
- Sauerkraut is rich in vitamins C, A and B.
READ ALSO: Why does a one-year-old baby have bad breath?
You can learn even more about the benefits from the program “Live Healthy.”
- Due to the content of coarse fiber, it can irritate the gastrointestinal mucosa.
- Consumption in large quantities leads to abdominal pain, flatulence and problems with stool.
- Although rare, allergies can occur.
- Sauerkraut contains vinegar, which can harm children's digestive tract.
- Due to the increased content of histamine in sauerkraut, its use can lead to a pseudo-allergic reaction (signs of allergy appear).
At what age can it be given?
- White cabbage can be given to a child under one year old, but only after introducing him to other vegetables - zucchini, cauliflower, carrots, pumpkin, potatoes, broccoli and others. It is recommended to add white cabbage to vegetable dishes for a child no earlier than 7-8 months of age.
- In fresh form, it can be included in the menu of a child from 3 years old, provided that the baby does not have diseases of the digestive tract, for example, gastritis or pancreatitis. In addition, the child must chew the food well enough to consume it.
- The stalk is considered a harmful food, since various harmful compounds accumulate in it during the ripening of the vegetable. For this reason, children should not be given the stalk.
- In fermented form, it is acceptable in the diet of children over 3 years old, but in small quantities.
Introduction to the diet
To introduce your child to white cabbage without harming his health, you should add a little of this vegetable to a multi-component puree and observe your little one’s reaction to this food. If the child tolerated this product well, next time the amount in the puree can be increased slightly. If any symptoms of intolerance occur, the introduction of complementary foods should be postponed.
Cooking methods
Independent cabbage dishes are not prepared for children under one year of age. The vegetable is added to puree along with other types of cabbage, carrots and other vegetables, and pureed soup is also prepared. Children over one year old can cook stewed cabbage, as well as steamed cabbage balls, vegetable stews, cabbage rolls and other dishes. For kids over 3 years old, fresh salads, soups, casseroles and much more are prepared with it.
When buying white cabbage for a child, carefully inspect the head of cabbage. Avoid vegetables with cracks, bruises, or peeling leaves. Buy a product with thin, uniformly colored leaves. The vegetable should be strong and firm to the touch.
You can find out which is healthier - white cabbage or cauliflower - by watching the program “Live Healthy”.
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At what age can children be given cabbage, what vitamins and microelements it contains, as well as recipes for children’s dishes that can be prepared from cabbage in our material.
Cabbage is the name of a two-year-old herbaceous plant and the fruit of the same name. Cabbage came to us from the Mediterranean coast around the 9th century and we loved it very much. Already in the 12th century, cabbage was cultivated throughout Rus'. Later it became a staple food.
Useful properties of cabbage
Cabbage is useful for good functioning of the kidneys and thyroid gland, and hematopoietic processes. Cabbage is rich in vitamins C, A, B1, B2, B3, P, PP, H, provitamin B.
Cabbage contains almost no starch and sucrose. Therefore, it is very useful for those who follow a low-carb diet. Thanks to fiber, cabbage helps remove cholesterol from the body and normalizes intestinal microflora. Cabbage also contains potassium, calcium, magnesium, iron, and phosphorus.
Contains rare vitamin U, which promotes the healing of duodenal and stomach ulcers.
Almost 90% of cabbage consists of water. It has useful qualities, including dietary and taste. Cabbage also contains a high percentage of protein. It contains rare vitamin U, which promotes the healing of duodenal and stomach ulcers.
Table: Composition and nutritional properties of cabbage
100 grams of cabbage contains 28 kcal
Contraindications to eating cabbage
You need to use cabbage very carefully if you have flatulence, diarrhea, or increased acidity of gastric juice. It is not recommended to eat fresh white cabbage if you have a peptic ulcer.
At what age can cabbage be given to children?
Children can only eat cabbage from the age of one and a half years. This is because cabbage can cause bloating and colic, and children's bodies are very sensitive to gas formation.
Cabbage can be introduced into a child’s diet, either as an independent product or as part of dishes. For starters, you can add it to the soup. Later - with casseroles and salads.
Cabbage for children: cabbage recipes
What can be prepared from cabbage for children: we have prepared recipes for the most popular dishes for you. These are borscht, salad, stewed cabbage and cabbage rolls.
Borscht with cabbage: recipe for children aged 2-3 years
The main difference between borscht for children and borscht for adults is the fat content of the broth. You can cook with vegetable broth, chicken broth, lean beef, or use meatballs.
Ingredients for borscht:
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- White cabbage - 200 g
- Onions - 1 pc.
- Tomato juice - 0.5 cups
- Beetroot 0.5 pcs.
- Meat to taste: chicken thigh, beef 200 g or minced meatballs 200 g
How to cook borscht for a child:
- Place the meat in cold water and cook for 40-50 minutes (it is better to cook the meatballs separately). Remove the finished meat from the broth and strain the broth. Cut the meat into pieces.
- Peel the potatoes, cut them, put them in the broth and put them on the fire.
- In the meantime, you need to finely chop the onion, grate the carrots and beets and sauté them in a frying pan with vegetable oil. Then pour a little broth into the frying pan, cover with a lid and simmer over low heat for about five to seven minutes.
- When the potatoes are almost ready, combine the stewed vegetables with the broth. Add shredded cabbage and cook for 10 minutes. Add some salt. Add tomato juice, bring to a boil, turn off and leave the borscht to simmer under the lid.
When serving, place sliced meat or meatballs on a plate.
Lifehack: If your child does not like vegetables floating in borscht, offer your child borscht puree by grinding regular borscht in a blender.
If the previous advice did not work, try cutting the vegetables as coarsely as possible while cooking borscht, this will make it easier to separate them from the liquid part when serving. To make the borscht more filling, mash the borscht potatoes with a fork or beat them with a blender and mix everything thoroughly.
Cabbage salad: cabbage recipe for children aged 2-3 years
When making coleslaw for your baby, don't be afraid to change the recipe to suit your baby's tastes. You can add carrots, nuts, and herbs to this salad. You can use red cabbage or even two types of cabbage at the same time: red and white cabbage.
Ingredients for coleslaw:
- Chicken fillet - 100 g
- White cabbage - 150 g
- Cucumber - 1 pc.
- Vegetable oil
How to make cabbage salad for a child:
- First you need to thinly slice the cabbage.
- Boil the chicken fillet, cut it into cubes.
- Also cut the cucumber into cubes.
- Mix everything and season with vegetable oil.
Stewed cabbage: cabbage recipe for children over 3 years old
There are also a great many recipes for stewed cabbage. It all depends on personal preferences. We offer a basic option. You can vary it up by adding lean meat, bacon or mushrooms for adults.
Ingredients for stewed cabbage:
- White cabbage - 500-800 g
- Carrots - 1-2 pcs.
- Onions - 1 pc.
- Tomato juice - 100 ml
- Water - 100 ml
- Vegetable oil
- Salt, pepper, green onions
How to cook stewed cabbage for a child:
- First you need to chop the cabbage, cut the carrots into circles or semicircles, and chop the onion.
- Add a couple of tablespoons of vegetable oil to a thick-bottomed pan and heat. Sauté onions and carrots until soft, add cabbage.
- Then add tomato juice and water. Bring to a boil and simmer until done.
Cabbage for children can be stewed without tomato juice. And for adults, add fried bacon to the finished dish.
Stuffed cabbage rolls: cabbage recipe for a child over 3 years old
The good thing is that you can cook this dish once, and then divide it into parts and store it in the freezer, simply reheating a new portion when needed.
Ingredients for cabbage rolls:
- Cabbage - 1 head
- Rice 0.5 cups
- Low-fat minced meat 300 g
- Carrots - 1-2 pcs.
- Onions - 1-2 pcs.
- Tomato juice or paste
How to cook cabbage rolls for children:
- First, you need to boil a head of cabbage until the outer leaves are soft (moderately soft, not tissue-soft). Remove the top leaves and return the head of cabbage to boiling water. Then again remove the leaves that have become soft and continue to cook the head of cabbage.
- Boil the rice until half cooked. Raw rice will not cook through cabbage rolls, and fully cooked rice will turn into a paste.
- Peel and chop the carrots and onions. First, saute the carrots in a frying pan until soft, then add the onion and simmer the vegetables a little more.
- Mix rice, minced meat, vegetables. Add some salt. Mix thoroughly. This will be the filling for cabbage rolls.
- Now we will “twist” the cabbage rolls. Take a cabbage leaf and wrap the filling in it so that it does not peek out of the cabbage roll.
- Place the cabbage rolls tightly on the bottom of a pan with a thick bottom, greased with vegetable oil. The cabbage rolls must lie seam side down, otherwise the filling will spill out.
- Fill the cabbage rolls with water and tomato juice so that the liquid does not cover them. Bring to a boil, and then reduce the heat and simmer for another 40-60 minutes.
Now you know at what age you can give your child cabbage and recipes for dishes that can be prepared from cabbage for children.
Read even more recipes in the section. Read about when to introduce new foods into your baby’s diet, about the beneficial properties of these foods and how to diversify your baby’s menu with new dishes.