Vegetal and bold, this nutrient dense green juice features cabbage, kale, and swiss chard, and is perfectly balanced with lemon and green apple.
When it comes to juicing leafy vegetables, most people will gravitate towards adding kale, spinach, and mixed greens to their recipes. With so many great options, cabbage can easily be overlooked.
But if you’re looking for a solid, green veggie that is packed full of nutrients, cabbage is a great choice. That’s why today we’re sharing our unique and delicious raw cabbage juice recipe.
This cabbage green juice recipe includes apple and lemon for taste, as well as kale, celery, and chard to really take the nutritional value to the next level.
Why We Love This Cabbage Juice
Whether you’re eating cabbage that is fermented, raw, or juiced, your body (and your customers) will thank you for the boost of valuable vitamins and nutrients.
Here are some major health benefits of drinking cabbage juice regularly:
- High in Vitamin C, Vitamin K, and Vitamin A, and Vitamin U.
- Aids in Digestion.
- Lowers blood pressure.
- Improves heart health.
- Boosts immune system.
- Helps maintain weight loss.
- Promotes detox in the body.
- Assists in preventing stomach ulcers and peptic ulcers.
- Packed with amino acids.
As always, we encourage you to experiment on your own with adding ingredients such as red cabbage, red apples, blueberries, or even oranges,just be mindful of the color… if you mix red and green ingredients you will get brown juice! One of the greatest parts about making your own fresh juice is that you can customize it to your liking.
If you’re interested in creating your own custom juice recipes for your business, learn more about our juice consulting. Depending on your consulting package, our house chef and consultant, Ari, will create custom juice recipes, a cost analysis, recommended pricing, and more.
Equipment note: We used the M-1 commercial cold press juicer to make this juice shot recipe, but you can use pretty much any type of juicer (masticating, centrifugal, etc.). Just keep in mind that the quality will always be higher when using a juice press.
Learn more about the industry-leading commercial cold press juicers we use to make our recipes.
- improves digestion
- lowers cholesterol
- cancer preventative
- cardiovascular support
|green cabbage||1.22 oz||35 g||2 medium leaves|
|green apple||8 oz||227 g||1 1/3 medium apples|
|chard||2.33 oz||66 g||1 1/2 leaves|
|kale||1.9 oz||54 g||3/4 cup, chopped|
|celery||1.33 oz||38 g||1 medium stalk|
|lemon||1.78 oz||50 g||1 small lemon|
Wash and weigh the produce. Make sure all of the dirt is removed from the kale and chard before putting it in your juicer.
Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lemon and juice with the rest of the ingredients.
Grind remaining ingredients together and press.
Leave the stems on the leafy greens – they typically contain a lot of flavor and juice.
Avoid peeling the apples because the skin is high in antioxidents.
Experiment with using peeled lemons and with leaving the peels on, and notice the difference in flavor.
You can swap green cabbage for red cabbage if necessary, but the color won’t be quite as pretty.
You will want to use a white chard (green leaves, white stem) and not the rainbow chard or red chard as these variations will turn your juice an unpleasant color.
Want more healthy juice recipes? Browse our juicing recipes.