Cabbage Juice
Not just for coleslaw and sauerkraut, cabbage is delightful and healing when juiced with celery, green apple and lemon. It's light, refreshing and tastes delicious.
Servings: 2 18-ounce juices
Calories: 222kcal
Equipment
- Juicer
Ingredients
- 1 large head green cabbage approximately 1 pound
- 1-2 heads celery 1 ½ pounds
- 1 green apple cored and seeded
- 1 small lemon or ½ a larger lemon
- 1 small knob of ginger optional, peeled
Instructions
- After washing all produce, chop into pieces that fit through your juicer's feed tube. Cut the lemon small and discard seeds. Process vegetables through your juicer according to the manufacturers directions for your particular juicer. It's best enjoyed right away but may last refrigerated for up to 72 hours. See your juicer's guidelines.
Notes
It's best to buy organic for juicing, especially as celery usually shows up on the Dirty Dozen list for high pesticides. Cabbage is usually way down the list but I still recommend organic if possible.
Nutrition information is estimated and will vary based on the juicer used and how much pulp is removed during juicing.
Depending on your juicer brand, you can keep the fresh juice tightly capped in bottles with no air between the cap and juice level for 24-72 hours. If it's a little low, fill with filtered water to top it off. See your juicer brand guidelines.
Nutrition
Calories: 222kcal | Carbohydrates: 54g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 130mg | Potassium: 1285mg | Sugar: 31g | Vitamin A: 762IU | Vitamin C: 262mg | Calcium: 277mg | Iron: 3mg