Baby’s First Veggie Delight: Creamy Zucchini and Napa Cabbage Porridge
Making Nutritious Zucchini and Napa Cabbage Porridge for Stage 2 Early Baby Food
Nourish your little one with Stage 2 of early baby food, designed to aid digestion! If your baby tolerated zucchini well in the previous stage, it’s time to introduce tender Napa cabbage, suitable for babies aged 6-7 months. This recipe combines the natural sweetness of zucchini with the subtle freshness of Napa cabbage, using simple ingredients you likely have on hand. Since beef, zucchini, and Napa cabbage porridge is a known combination, we’re confident this vegetable-only version will be both delicious and nutritionally balanced. Give your baby a wonderful start to healthy eating habits with this sweet and wholesome Zucchini and Napa Cabbage Porridge!
Ingredients- 25g Rice (approx. 2 Tbsp)
- 20g Zucchini (approx. 1/4 medium)
- 20g Napa Cabbage (approx. 1-2 leaves)
- 350ml Water
Cooking Instructions
Step 1
First, let’s prepare the rice. Rinse 25g of rice (about 2 tablespoons) thoroughly and soak it in water for 30 minutes to 1 hour. Soaking the rice beforehand helps it cook down more smoothly, resulting in a finer texture that’s easier for baby to digest.
Step 2
Now, let’s get the Napa cabbage ready. Wash the cabbage thoroughly, discarding any outer leaves that look dirty. Use only the tender inner leaves. The white ribs can be tough, so finely chop the softer leafy parts for a smoother porridge.
Step 3
Next is the sweet zucchini! Wash the zucchini, peel its skin, and remove the seeds from the center. Removing the seeds will ensure a smoother consistency and a cleaner flavor for the baby food.
Step 4
Time to steam the vegetables! Place the prepared Napa cabbage and zucchini together in a steamer basket. Steam for about 5-7 minutes, or until the vegetables turn translucent and tender. Steaming enhances the natural sweetness of the vegetables, making them more appealing to your baby.
Step 5
Let’s blend everything together! In a blender, combine the soaked rice, the steamed zucchini and Napa cabbage, and 200ml of water. Blend until it becomes a smooth puree. Make sure to blend thoroughly so there are no rice grain lumps.
Step 6
Now, transfer the blended mixture to a pot. Pour in the remaining 150ml of water and stir well to combine. This brings the total water content to 350ml.
Step 7
Cook over medium-low heat, stirring constantly to prevent sticking to the bottom of the pot. Let it simmer for about 10-15 minutes, or until the porridge becomes translucent and the rice grains are fully broken down, creating a slightly sticky texture. You can adjust the cooking time to achieve your desired consistency.
Step 8
Once it’s warm, strain it through a fine-mesh sieve. It’s best to do this while the porridge is still slightly warm, as it can thicken as it cools. Strain it a few times to ensure a silky smooth texture that’s easy for your baby to swallow. If there are any small lumps, gently press them through the sieve with the back of a spoon.
Step 9
Voila! Your Zucchini and Napa Cabbage Porridge is ready – it looks healthy and has such a lovely color!
Step 10
It’s a good idea to portion the finished porridge into serving sizes for your baby. I divided mine into 50ml portions for 4 days and stored them in the refrigerator. If you plan to store it for longer, you can freeze it and thaw it before serving.
Step 11
The combination of zucchini and Napa cabbage created a beautiful pale green porridge. I was a bit surprised by the subtle smell of cooked cabbage when my baby burped! However, seeing my baby enjoy it made it all worthwhile. Every baby has different preferences, so don’t hesitate to adjust the types or ratios of vegetables to find what your little one loves best.
