How to Make Cabbage Juice (Blender or Juicer)
A simple, budget-friendly cabbage juice recipe you can make with a juicer or a blender. Mild, fresh, and ready in minutes, plus easy flavor add-ins to mellow the pungent bite. Use it as a supportive food alongside your overall care plan when your stomach needs help.
Servings 17 fl oz
Calories 154kcal
Equipment
Ingredients
- ½ head of medium cabbage green or red cabbage (use the core as well).
- 2-3 large celery stalks
- 2 medium carrots
- 1 medium apple optional to improve taste
- 3-4 stems of fresh mint optional to improve taste
Instructions
Blender Method (No Juicer)
- Prepare your ingredients (wash and peel if necessary, cut into smaller chunks, about 1 inch);
- Blend: Add cabbage + ½ cup water to the blender. Blend, then add the remaining produce. Increase speed to high for 60 seconds until very smooth.
- Pour through a nut-milk bag or very fine mesh strainer; squeeze to extract the juice. Don’t use a regular metal strainer you’re going to waste a lot of cabbage juice. Discard the pulp.
- Serve: Taste and adjust with a little water or lemon. Enjoy right away or chill up to 24 hours in a sealed jar (shake before serving).
Juicer Method
- Prepare the cabbage and the rest of ingredients: wash well (cabbage, carrots, celery, apple), leave the carrots unpeeled if you’re using organic, the skin contains concentrated vitamin C and niacin. You can peel them if you’re using conventional carrots. The concentration of pesticides is higher in the peel.
- Chop everything to a size that fits your masticating juicer and begin juicing, alternating with celery and carrot + apple if using.
- Enjoy the freshly juiced cabbage blend within 30 minutes. If you can’t drink it right away, store in a glass airtight bottle in the fridge up to 24 hours.
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Notes
- How much & when: Many people start with ¼–½ cup (60–120 ml) once daily and, if tolerated, go up to ~1 cup (240 ml) x 3 times a day. Choose morning or between meals. If raw crucifers are new to you, start at ¼ cup and dilute 1:1 with water or cucumber, then build slowly.
- Digestibility: Juicing removes most insoluble fiber, which some find easier on sensitive stomachs than raw slaw.
- Equipment: A slow (masticating/cold-press) juicer extracts well from firm veggies and makes less foam.
- Storage: Best fresh. If storing, fill a small airtight jar and refrigerate up to 24 hours. Natural separation is normal, shake before serving.
- Cautions: Keep vitamin-K intake consistent if you take warfarin; consider portions if raw crucifers bother your stomach; skip mint if reflux-sensitive. Check with your health professional as needed.
- Flavor tips: Chill ingredients, dilute with cucumber or water, or add lemon to mellow the taste.
Nutrition
Serving: 17oz | Calories: 154kcal | Carbohydrates: 36.78g | Protein: 5.19g | Fat: 0.77g | Sodium: 113mg | Potassium: 909mg | Fiber: 12.6g | Sugar: 21.37g | Vitamin A: 111510IU | Vitamin C: 112mg | Calcium: 188mg | Iron: 4.33mg
