Cabbage Puree
キャベツのペースト · Kyabetsu no Pesuto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest side dishes we make in the preschool kitchen: boiled cabbage blended with kombu dashi until it is completely smooth. Cabbage turns sweet and mellow once cooked, and the kelp stock adds a gentle savory depth without any salt, so even the youngest children take to it easily. The soft, spoonable texture makes it a natural fit for little ones who are still learning to eat, and it works just as well stirred into rice or soup for older kids.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gcabbage
Seasonings
- 15 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Boil the cabbage, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 3 kcal | 6 kcal | 3 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 0.9 g | 1.8 g | 0.9 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 49.5 mg | 99 mg | 49.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 3 kcal | 0.2 g | 0 g | 0.9 g | 0.3 g | 0 g | 6 mg | 0 mg | 49.5 mg |
| 1 adult serving | 6 kcal | 0.3 g | 0 g | 1.8 g | 0.6 g | 0 g | 12 mg | 0 mg | 99 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
