I am totally hooked on juicing cabbage! It has been the perfect replacement for cucumber since the stopped producing late summer. The cabbage really contributes to the bulk of the juice, something I cherish in green juice… I want a lot, as in 32 ounces at a crack. It sounds like it would reek havoc on your digestion but I really haven’t had any ill effects. I admit my system is accustomed to eating cabbage nearly everyday now, so it may just be I have a high tolerance. But like I’ve shared before, don’t knock it until you try it! If anything it is doing your body a whole lot of good! Think loads of vitamins, minerals, enzymes, and antioxidants.
As my juices change frequently due to what is available here at the farm, I have adapted my first go at cabbage juice a wee bit:
All Hail Cabbage:
1/2 napa cabbage (sometimes 3/4)
1 bunch red russian or dinosaur kale (12-15 leaves)
7-8 parsley stalks
3/4 lemon, with rind*
2 1/2 honeycrisp apples
2″ piece ginger
*Leaving the rind on really accentuates the lemon flavor (essential oils are concentrated in the rind). Lemon peel however is high in oxalates, so note of caution for those with kidney or gallbladder problems.
If you have a high power blender, save the parsley for blending. Juice all other ingredients, add to blender with parsley & blend on high until parsley is liquified. Otherwise, toss parsley right into your juicer. Depending on the style/quality of your juicer, it may not truly be juicing any of the parsley.
This juice is amazing. So, so delicious.
Cabbage isn’t just lovely juiced… but in its much loved fermented form: sauerkraut!
Look at all that cabbage!!
We recently made enough sauerkraut to last a lifetime. This picture probably only captures 10% of how much we went through. Cabbage is certainly in no shortage here! I’ll never complain when fresh veggies are in ample supply. Bring. it. on.
So even if loving cabbage juice isn’t considered “normal“, it’s much adored in my books ;)
Question: What is your favorite way to enjoy cabbage?