Red Cab Juice

No, it’s not the wine, but this juice is good for you, as it’s 100-percent-vegetable based with a little natural sweetness from the squash and beets. It is important when juicing to make sure you are consuming at least 80 percent vegetable and 20 percent fruit to ensure you are not drinking too much sugar with your juices while increasing your nutrient intake.

I created the recipe as I was working on this Vegetable Juice Pulp Wraps recipe and it turned out surprisingly delicious. This juice is high in anthocyanins, vitamin C,  sulforaphanes and other anti-cancer plant compounds that help protect you from cancer and reduce cellular inflammation.


  • ½ red cabbage
  • ¼ of butternut squash
  • 1 large beet
  • 1 large zucchini


  1. Peel the butternut squash.
  2. Chop and prepare the produce to suit your juicer.
  3. Juice and enjoy!

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1

Serving Size: 16oz (475ml)


Red Cabbage – red radish, carrot, beet

Butternut squash – sweet potato, pumpkin

Beet – carrot, pumpkin, sweet potato

Zucchini – celery, carrot