White Cabbage and Carrot Puree | For Babies 10 Months and Older

Discard the outer leaves, quarter the cabbage, and cut out the tough central core with a knife; do not use it. The core stays firm even after a half-hour simmer and breaks into grainy pieces in the blender. Cut the remaining leaves into 1 cm-wide strips.

Strain the cooking liquid into a separate bowl and blend the solids. Add the cooking liquid a spoonful at a time until the puree slowly drips off a spoon. Stir in the olive oil at the end. There is no need to strain the puree; once the core is removed, no fibrous pieces should remain.