This is a great juice to switch things up a bit and try absolutely new flavors–and we promise your juice isn’t going to taste like soup. Nutritionally, red cabbage and green cabbage have glucosinolates in common; these have been researched for their potential cancer-prevention benefits. But red cabbage specifically also contains anthocyanin polyphenols, due to its rich red color, representing its high antioxidant concentration.
Beets are also a great antioxidant pick, and they’ve been studied for their ability to aid the delivery of oxygen to the bloodstream, making beet juice a good choice as a pre-workout juice, or a post-workout recovery drink.
I’ve paired red cabbage, beet and orange with a bit of rosemary, which has a long list of health benefits. This herb may benefit the liver by increasing and supporting phase 2 detoxification, and it’s been researched for its brain benefits, specifically memory.
Altogether, this is a terrific juice that’s high in antioxidant value and tastes delicious. Not a fan of rosemary? Simply leave it out.
- ¼ red cabbage
- 1 sprig of rosemary
- ½ inch knob of ginger
- 2 oranges
- 1 beet (beetroot)
- Peel the orange.
- Wash and scrub the remaining produce and chop to fit your juicer, if necessary.
- Juice & enjoy!
Red cabbage – green cabbage, radicchio, red lettuce
Rosemary – thyme, oregano, basil
Ginger – turmeric, chile
Oranges – carrots, sweet potato, mandarin, tangelo
Beets – carrots, sweet potato
Prep time: 5 minutes
Total time: 5 minutes
Servings: 1, 16 ounce (500 ml)
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.