Napa cabbage
Usually introduced around 6 months
Choking notes
The pale ribs of napa cabbage are firmer than the leaves and need longer cooking to soften. Cook the whole leaf until tender, chop it small, and check that the ribs give way easily before serving.
How to serve by age
6-9 months
Napa cabbage has soft leafy tops and firmer pale ribs. Wash well, then steam, braise, or simmer it until very soft. The thicker ribs take longer to soften than the leaves, so cook until both give way easily. Finely chop the cooked cabbage, or blend it into a purée or mash. A whole raw leaf can bunch up in the mouth, so cook and chop it or mix it into another food.
Finely chopped after cooking soft, or blended into a purée or mash. Cook the firmer ribs until they give way easily.
9-12 months
Keep cooking napa cabbage until soft, paying attention to the firmer ribs. As the pincer grasp develops, offer small, soft pieces of the cooked leaf and rib, or keep mixing it into other dishes. Each piece should be tender enough to gum easily.
Small soft pieces, about ½ inch, of the cooked leaf and rib, or mixed into a dish.
12-18 months
Napa cabbage can be part of family meals, cooked until tender and served in small, soft pieces. The pale ribs stay firmer than the leaves, so cook them well and chop them small. Small, tender raw pieces mixed into a soft dish are fine too, with supervision.
Cooked tender and chopped into small bite-size pieces, or small tender raw pieces mixed into a dish.
Key nutrients
Common questions
When can my baby eat Napa cabbage?
Most babies can try Napa cabbage from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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