- 1 Cabbage Juice Benefits
- 2 Adding Cabbage Juice to your Diet
- 3 Cabbage Juice for Ulcers
- 4 How much should you drink?
- 5 How to Make Cabbage Juice for Ulcer
- 6 Cabbage Juice Recipes
- 7 Fermented Cabbage Juice
- 8 How to Make Cabbage Juice without a Juicer
- 9 Red Cabbage Juice
- 10 Drink Right Away, or Save Some for Later?
Cabbage may not be the first thing you think of when it comes to juicing, but this humble vegetable can help you maintain and improve your health in numerous ways.
The health benefits of cabbage juice are pretty impressive.
Cabbage can also help prevent chronic diseases such as type 2 diabetes.
Cabbage, especially red cabbage, contains a wide range of antioxidants. These compounds prevent cell damage and can help prevent and treat a wide variety of illnesses from heart disease to autoimmune disorders to cancer.
Cabbage juice has an anti-inflammatory effect, which is great news if you have arthritis, inflammatory bowel disease, or a number of other chronic conditions.
You may not love the flavor of cabbage juice, which can be a little bitter. However, cabbage can be mixed with other vegetables and fruits to create a more appealing juice.
Cabbage juice is budget-friendly as well as healthy. Green cabbage is one of the least expensive vegetables, especially when you consider the nutritional benefits it offers.
If you’ve been eating a diet that’s low on fresh and raw vegetables, don’t jump straight into drinking a liter of cabbage juice per day. Too much cabbage juice can cause stomach upset and intestinal gas when you’re not used to it.
Try working your way up, starting with a few tablespoons of cabbage juice in a glass of water. Over a few days, gradually increase the amount until you’re drinking the recommended amount for your condition.
Pure cabbage juice can be bitter, but you don’t have to drink it “straight up.” You can mix it with other juices or just dilute it with water.
A word of warning: if you have a thyroid condition such as Hashimoto’s disease, talk to your doctor before proceeding. Cabbage and other cruciferous vegetables can inhibit thyroid function in people with hypothyroidism. Eating these vegetables as a normal part of your diet is not usually a problem. However, if you’re planning to drink a liter of cabbage juice per day, you should monitor the effect on your thyroid.
People have been using cabbage to treat ulcers since Roman times. Now science has confirmed that cabbage juice is an effective remedy for peptic ulcers. A daily dose of raw cabbage juice can both relieve symptoms and speed up the healing process.
Cabbage juice is a great source of glutamine. This amino acid heals and nourishes the gastrointestinal lining better than the drugs that are usually prescribed by doctors.
Other compounds in raw cabbage juice fight inflammation. The vitamin U in cabbage juice heals ulcers and can even protect your liver.
Cabbage also contains glucosinolates. These compounds fight H pylori, the bacteria that causes peptic ulcers.
If you have a peptic ulcer, try drinking 1 liter (about a quart) of cabbage juice every day, divided into 4 or 5 portions.
Drinking that much cabbage juice can upset your stomach, so start small and work your way up. Try drinking just ¼ cup four times per day and gradually increase the amount over a few days.
You can also dilute the cabbage juice with water to make it easier to drink and digest.
Making cabbage juice is a snap if you have a juicer.
Start with organic cabbage if possible. If you don’t have a source of organic cabbage, soak the cabbage in warm water and a tablespoon of apple cider vinegar for a few minutes to remove more contaminants. Rinse with cold water and it’s ready to use.
Cut the cabbage small enough to fit through your juicer. Most juicers come with a receptacle that includes measurements. If yours doesn’t, just use a measuring cup instead. Once you’ve got your full dose of juice, you can add other vegetables and fruits if you wish.
Not everyone loves the taste of pure cabbage juice! Depending on what kind of cabbage you use, it can range from bland to bitter. Luckily, cabbage combines well with other ingredients. Try adding other vegetables and fruits to add flavor and even more nutritional benefits.
This combination is great for fighting inflammation. It also supports kidney cleansing and weight loss.
Ginger adds a boost of flavor as well as aiding in digestion. Ginger has long been used to treat nausea and stomach upset.
- 1 large green cabbage
- 2 Granny Smith apples
- 1 peeled lemon
- 2-inch piece of fresh ginger, peeled
Cut the ingredients into pieces that will fit through your juicer. Juice and enjoy!
This combination is particularly good for healing gastrointestinal problems.
- ¼ head of green cabbage
- 2 celery stalks
- 2 medium carrots
Process through your juicer and drink immediately for best results.
Don’t let the dark brownish-green color fool you – this is a delicious and cleansing drink! It’s also a good choice if you don’t have a juicer, because it contains so many soft or juicy ingredients.
- ¼ cabbage
- 1 cup chopped kale
- 4 ounces strawberries
- ½ red apple
Process through a juicer.
Blender method: finely chop apple and cabbage. Combine strawberries and kale in a blender. Add apple and cabbage once the first ingredients are almost pureed. Strain through a cheesecloth-lined colander, squeezing the cheesecloth to get all of the juice out.
There’s a lot of buzz about the benefits of fermenting cabbage juice before you drink it. It may not sound very appetizing, but don’t let that scare you off. Fermented cabbage juice is actually a tasting, especially if you’re a fan of sauerkraut.
Fermented cabbage juice has all of the benefits of fresh cabbage juice but with an added bonus. Fermentation adds a healthy dose of beneficial bacteria along with vitamins and enzymes produced by these bacteria. Nutrients are pre-digested by the bacteria, making them easier for your body to absorb. The probiotics in fermented cabbage juice support digestive health and can help detoxify your liver.
Making fermented cabbage juice at home is surprisingly easy. You don’t even need a juicer! All you need is a blender and a container with a tight-fitting lid.
You can buy culture starter for making fermented cabbage juice. This is simply a mixture of live bacteria that will kick-start the fermentation process. It’s also fine to ferment cabbage juice without using a starter. When you make your second batch, save some of the first batches to use as a starter. It will reduce the fermentation tome by several days!
Green cabbage is best for fermenting, as it produces the biggest probiotic effect. However, you can combine green and red cabbage to take advantage of the higher antioxidant levels found in red cabbage.
- 3 cups coarsely chopped organic green cabbage
- 1 ¾ cups purified, distilled or filtered water
- 1 teaspoon sea salt (optional)
- ½ tsp culture starter (optional)
Add the cabbage and water to the blender. Blend at a low setting for a minute or two, and finish by blending for 10 seconds on high. There should still be some visible pieces of cabbage when you’re done.
Pour the mixture into a quart container with a tight-fitting lid. Make sure there is at least an inch left at the top to allow expansion.
Tightly cover the container. Let stand for 3 to 5 days at room temperature.
Strain the mixture through a mesh strainer or cheesecloth-lined colander. Refrigerate and use within 3 weeks.
Save about ½ cup of fermented cabbage juice and add it to the next batch you make. The probiotic cultures in the juice will speed up the fermentation time, and your new batch will be ready in just 24 hours.
If you don’t have a juicer, don’t worry! As long as you have a kitchen knife and a blender, you can enjoy all the benefits of freshly made cabbage juice. It’s not even difficult!
This recipe follows a similar method to the fermented cabbage juice recipe.
Note: If you’re drinking a specific amount of cabbage juice every day, don’t forget to account for the added water in this recipe. The more powerful your blender is, the less water you will have to add.
Here’s how to make cabbage juice with a blender:
- 2 cups green cabbage, chopped
- ¾ cups water (approx.)
Add the chopped cabbage and water to the blender. Start blending at low speed. Stop when the mixture is still chunky but the water has a greenish color. This should take a minute or two.
Now blend on high speed for about 10 seconds. Stop before the mixture becomes a smooth puree.
Pour the mixture through a colander lined with cheesecloth. Squeeze the cloth gently to extract all of the juice. Drink right away.
This method can also work for recipes with other fruits and vegetables. Start with the softer, juicier ingredients first and you won’t even have to add water.
Red cabbage has always been popular because of its beautiful purple-red color. It is used in recipes such as borscht (eastern European beet soup) because of its rich hue.
Strong pigments in fruits and vegetables aren’t just pretty. They’re also a sign that the food contains flavonoids and antioxidants with powerful health-giving benefits.
Both red and green cabbage have a lot of nutrients, but red cabbage is particularly rich in some compounds. Red cabbage has ten times as much vitamin A as its green cousin. This nutrient keeps your skin healthy, supports your immune system, and helps prevent vision problems such as macular degeneration. Red cabbage also has twice as much iron as green cabbage.
Some people also prefer the flavor of red cabbage over green. And there’s no denying that the color adds a lot of appeals.
Some of these recipes combine red cabbage with other strongly-pigmented foods to increase the antioxidants and other nutrients.
Red fruits and vegetables don’t just look great – they’re also great sources of nutrients such as lycopene, vitamin A, ellagic acid, and many other flavonoids and antioxidants.
Here’s a great-tasting recipe that combines a few healthy red ingredients:
- ¼ head of red cabbage
- 1 large beet with greens
- Seeds from 1 pomegranate
- ½ inch peeled fresh ginger root
Process all ingredients in your juicer and drink right away.
This is a delicious combination that aids in cleansing and detoxifying
- 1/2 red cabbage, cubed
- 3 celery stalks
- 3 pears
- ½ organic lemon, including rind
This recipe combines the power of red cabbage with another superfood – blueberries. This juice is rich in anthocyanins, a family of potent antioxidants.
- ¼ red cabbage
- 1 large cucumber, peeled
- 1 large apple
- 1 cup fresh blueberries
Process through your juicer and serve over ice.
Green cabbage is a better source of some nutrients, such as vitamin K. Why not combine the benefits of both types of cabbage in one drink?
- 1/8 red cabbage
- 1/8 green cabbage
- 1 small beet
- 2 stalks of celery
- 1 medium carrot
- 1 Granny Smith apple
- 1 lemon, peeled
- 1 inch peeled fresh ginger root
Process through a juicer and enjoy over ice.
With the exception of fermented cabbage juice, it’s generally best to drink these juices as soon as possible.
However, cabbage juice and other juices will keep most of their nutritional value for a day or two if you cover them tightly and store them in the fridge. You may be more likely to drink juice if you can prep a day’s supply in advance.
Just be sure to use the juice within 48 hours to get the most benefit.