Today's dish consists of slim pickings -- the humble spud and cabbage! Preparing baby food, in my opinion, should be a no-fuss feat. Consider your young tongue's happiness (judged by an unmistakable smile after eating the meal) as one of your day's laurels.
Cabbage and Potato
1 teaspoon Extra Virgin Olive Oil
1/8 onion, chopped finely
1 piece Potato, peeled and sliced into cubes
1 cup Water
1/8 Cabbage, chopped
1 piece Bay Leaf
3 stalks fresh Thyme
Kosher salt, to taste
1. Saute the onions in extra virgin olive oil.
2. Add the potatoes and continue to saute for 2 minutes.
3. Add the water and bring to a boil.
4. Once it's boiling, bring it down to a simmer (bringing it to a boil before simmering is important as this will kill most forms of bacteria) then add the cabbage and bay leaf. Keep cooking until potatoes are soft.
5. With your cooking spoon (I use a silicone le creuset so that it won't destroy my cookware -- stainless steel on stainless steel will shed some particles you wouldn't want your baby to eat), mash some of the potatoes. Keep some whole so that the dish will have some composition.
6. Add the fresh thyme (remove only the green bits and discard the stalk) and season to taste with kosher salt. Potatoes are high in sodium, so season lightly.
Cabbages are rich in Thiamin, Magnesium, Phosphorus, dietary fiber, Vitamins C, K, and B6, as well as Folate, Calcium, Potassium, and Manganese. Potatoes on the other hand, are rich in Potassium, Vitamins C and B6.
We also paired this dish with some mangoes for her dessert. The mangoes were on it's way to ripeness so the sweet-sour note complemented the natural sweetness of the meal.