Cabbage is rarely a favorite food for kids. And adults too. But there are so many different types of cabbage - and very healthy. Today we are publishing simple recipes from Hollywood actress and mother of two children Gwyneth Paltrow, who carefully ensures that her family eats healthy - and tasty!
These crispy Brussels sprouts helped me set more than one cabbage-hater on the right path. When it's in season, I make this dish at least three times a week. This cabbage goes with almost everything and is certainly not like the mess your grandmother used to make.
- 460g Brussels sprouts (top leaves removed)
- a few pinches of coarse salt
- good quality olive oil for serving
- 1-2 lemons for serving
Steam the cabbage for 7 minutes until done. Let cool slightly and then cut each fork in half lengthwise. Heat olive oil in a large frying pan over high heat. Arrange the cabbage cut side down in a single layer (fry in batches if necessary). Cook for 4-5 minutes until fully cooked and golden brown—don’t be tempted to stir! The main thing is to adjust the heat to thoroughly brown the cabbage, but not to burn it. When the slices are browned, turn each half over and fry for another three minutes on the other side. Transfer to a platter, season with salt, drizzle with good quality olive oil and squeeze the juice from the lemons into the cabbage. Consolidation!
- Servings: 4
- Active cooking time and total time: 20 minutes
Stewing cauliflower in olive oil makes it sweet and crunchy - these are the two most important criteria for “yummy” for little ones. My children really like this dish. It's great as a side dish, but you can also cut fried cabbage into a vegetable salad.
- 1 head of cauliflower (cut into florets)
- 2 tbsp. tablespoons extra virgin olive oil
- a pinch of coarse salt
- freshly ground black pepper
Preheat the oven to 230°C.
Place cauliflower on a baking sheet in one layer and mix all ingredients. Roast for 35 minutes, stirring regularly, until the cauliflower is caramelized. It's so simple and incredibly delicious.
- Servings: 4
- Active cooking time: 5 minutes
- Total cooking time: 40 minutes
My kids call this side dish "green rice" and they love it. My heart is light when I see them chewing cabbage on both cheeks - with brown rice. The finer you chop the cabbage, the better it will mix with the rice. I love it when something so nutritious also tastes amazing.
- 1 1/4 heads of cabbage (stalks removed)
- 1/2 tbsp. spoons of vegetable oil
- 2 cloves garlic (peeled and minced)
- 3 large green onions (cut diagonally 3mm long)
- 2 1/2 cups cooked brown rice
- 1 tbsp. spoon and 1 teaspoon soy sauce
Cut the cabbage leaves in half lengthwise and then chop crosswise. Steam the cabbage for 7 minutes.
While it is cooking, heat the oil in a saucepan over low heat. Add the garlic and fry for 2 minutes, stirring and avoiding browning. Then set the heat to medium and add the boiled cabbage and onion. Simmer for 2 minutes, then add rice and simmer for another 2 minutes, stirring. Add soy sauce and cook for another 30 seconds.
- Servings: 4
- Active cooking time and total time: 15 minutes
Fried greens with onions and soy sauce
This healthy side dish packs tons of flavor from the spicy greens, sweet onions and soy sauce. Winter green vegetables are rich in nutrients, which is why I love to treat my family to them.
- 2 tbsp. tablespoons extra virgin olive oil
- 1 onion (finely chopped)
- 450 g of seasonal vegetables (cabbage, chard leaves, etc.; rinse and tear leaves by hand)
- 1/2 cup water
- 1 1/2 tbsp. spoons of soy sauce
Heat olive oil in a large frying pan over high heat. Fry the onion, stirring regularly, for 5-7 minutes until tender. Add about half the greens and water—the greens will wilt after a couple of minutes. Add the remaining greens and stir for another 3 minutes. Add soy sauce, heat for another minute and serve.
- Servings: 4 large
- Active cooking time and total time: 10 minutes
Necessary products (for a 3-liter saucepan):
- Brussels sprouts – 350-400 g;
- broccoli – 300 g;
- tomatoes – 500 g;
- large carrots – 1 pc.;
- sweet pepper – 2 large pods;
- long grain rice – 100 g;
- vegetable oil – 3-4 tbsp. l.;
- parsley - several sprigs;
- ground black pepper;
- salt.
We invite you to prepare a healthy and tasty Lenten soup, the main “characters” of which are miniature heads of Brussels sprouts and bright broccoli florets.
Brussels sprouts are truly a storehouse of beneficial substances for humans. It contains many vitamins: C, B1, B2, B6, B9, PP and carotene. It should be noted that in terms of vitamin C content, Brussels sprouts are the leader among their relatives. This tiny cabbage is rich in minerals - potassium, calcium, magnesium, iron, phosphorus, sodium and iodine. Broccoli is no less healthy than Brussels sprouts. Broccoli is an excellent source of vitamins C, PP, K, U and beta-carotene. By the way, broccoli contains 2.5 times more vitamin C than citrus fruits. In addition, broccoli is rich in potassium, calcium, phosphorus, sodium and iron. Both broccoli and Brussels sprouts are low in calories, which is important for people who care about their health and figure. The soup is also suitable for people over 3 years old.
For younger children, you can also cook rice.
Directions for making Broccoli and Brussels Sprouts Soup:
Prepare all the necessary vegetables, cereals and other products according to the recipe.
Boil the rice in salted water until tender. Drain in a colander and rinse with cold water.
Wash the tomatoes. Using a sharp knife with a thin blade, make cross cuts on the skin of each tomato.
Boil water in a saucepan and place tomatoes in it for 30 seconds. Then remove with a slotted spoon, remove the skin and finely chop.
Wash the carrots, peel and grate on a coarse grater.
Wash the sweet pepper pods and remove the stems and seeds. Cut the pulp into small strips.
Heat vegetable oil in a frying pan. Add carrots and fry for 4-5 minutes. Add chopped peppers and brown everything together.
Rinse Brussels sprouts and broccoli well under running water. Remove any yellow leaves from the Brussels sprouts, if any. Divide the broccoli into small florets.
Wash the parsley and dry it. Remove the leaves from the branches and leave them to decorate the dish.
Pour 1.5 liters of water into a saucepan and bring to a boil. Add the fried carrots and bell peppers and cook over low heat for 5 minutes.
Then add the chopped tomatoes and cook for another 5-7 minutes.
Add Brussels sprouts, broccoli, pepper, salt and simmer over low heat for 5 minutes.
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?
Benefit
You can learn even more about the benefits from the program “Live Healthy.”
Minuses
- 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.
Calculate your complementary feeding table
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.
Brussels sprouts are an incredibly healthy vegetable. However, few people manage to cook it tasty. And there’s nothing to say about the strong smell. But really, nothing can be done about this? Can! Use the cooking tips below and even your kids will love Brussels sprouts.
How to choose cabbage
If you want to cook cabbage deliciously, it is better to turn to the fresh version rather than frozen. Look for cabbage that is all green or has a bit of a purple tint. Fresh cabbage has dense leaves and a white base. There should be no brown or yellow color. Brussels sprouts keep well in the refrigerator, but like any fresh vegetable, they are best used immediately after purchase.
To prepare cabbage for cooking, rinse it in cool water. Then cut off a small portion of the base and carefully remove the top leaves, especially those that are yellow or damaged.
Cooking secrets
Brussels sprouts can be prepared in many different ways. This delicious vegetable is suitable for baking, frying, boiling, and steaming. You can even eat it raw. Slice it very thin and you have a great ingredient for cole slaw. There is only one basic rule when cooking Brussels sprouts: don't overcook them. An unpleasant odor comes from cabbage that has been overcooked or overcooked. The cabbage should be cooked until it has lightened in color. It should remain light green and pierce easily with a fork.
The article was prepared based on materials from www.mashed.com.
Brussels sprouts recipe for kids - Brussels sprouts in creamy sauce. This delicate dietary dish has a very pleasant taste and is liked by many children. For children under one year old, the finished dish can be pureed in a blender.
Ingredients:
Brussels sprouts – 800 gr.
dill - bunch
milk – 200 ml.
flour – 2 tbsp. l.
spices and salt - to taste
butter – 10-20 gr.
Recipe:
Wash the cabbage (it is convenient to do this using a colander), trim off the yellowed parts, if any.
Wash the dill and chop finely.
Place the cabbage inflorescences in boiling water, add salt to the water and cook the cabbage for 8-10 minutes.
Then drain the cabbage in a colander.
Leave a little cabbage broth, about 1/3 cup, to prepare the milk sauce.
Melt butter in a frying pan.
Add flour and herbs to the melted butter.
Gradually pour milk into the flour, stirring the sauce constantly so that there are no lumps.
If the sauce turns out to be too thick, it can be diluted with the broth in which the cabbage was cooked.
Cook the sauce for another 2 minutes and remove from heat. The flour should acquire a golden color.
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