It’s easy to overlook cabbage as a wonderful juicing ingredient. I think people are afraid their juices will taste like sauerkraut. But cabbage actually has a mild flavor when juiced, and pairs easily with apples and oranges. Cabbage is also a high-yield ingredient, and cabbage is typically inexpensive, so you get a lot of juice for your money.
Cabbage has an excellent L-glutamine content that is very beneficial to the gut mucosa, meaning it can soothe a troubled tummy. (The apple and ginger in this recipe also have tummy-soothing properties.) L-glutamine is an amino acid that is required for many functions such as protein synthesis, pH balance and energy. The L-glutamine helps maintain the gut barrier and helps increase the health of the mucosal barrier. Some studies show considerably shorter healing times by using cabbage juice with peptic ulcers and some studies go back 75 years. L-glutamine has also been shown to help reduce recovery time after surgery. Don’t be shy–give cabbage a try!
- ¼ head green cabbage
- 4 kale leaves
- 2 celery sticks
- 1 large or 2 small apples
- ½ inch knob of ginger
- Wash and scrub the produce and chop to fit your juicer.
- Juice and enjoy.
Green cabbage – red cabbage, lettuce, spinach
Kale – spinach, lettuce, Swiss chard, broccoli
Celery – cucumber, zucchini, celeriac/celery root
Apple – pear, pineapple
Ginger – turmeric, chilies
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.