a4Food.com

1 medium onion, finely chopped
¼ cup butter
6 cups shredded green cabbage
¼ cup beef stock
6 eggs
1 teaspoon freshly chopped parsley

Using a large pan with a well fitting lid, cook the onion in
25 g/1 oz/2 tablespoons butter for 5 minutes, but do not allow them
to brown. Add the cabbage and the stock. With the lid on the pan,
cook over a low heat, shaking the pan at intervals, until the cabbage
is beginning to soften, about 15 minutes. Transfer the cabbage to 3
serving dish and keep warm. In a clean pan, melt the remaining
butter and scramble the eggs, adding the parsley just as the eggs are
starting to set. Pile the eggs on top of the cabbage and serve
immediately. For children over 1 year old

3 tomatoes, skinned and roughly chopped
2 tablespoons butter
6 eggs
2 tablespoons cooked peas
2 teaspoons chopped chives
1 tablespoon cream or half-and-half
fingers of buttered toast to serve

Cook the tomatoes in butter for 2 to 3 minutes. Lightly beat the
eggs and stir in the cooked peas and chives. Pour on to the tomatoes
and scramble the eggs in the usual way, adding the cream Just before
the eggs set. Serve with fingers of toast. For children over 1 year old