Cabbage juice is a simple, soothing drink made from fresh raw cabbage, often blended with a little water or apple for palatability. It has a long history in folk remedies for stomach discomfort, particularly gastritis, because raw cabbage is rich in glutamine and vitamin U-like compounds that may help support the stomach lining. This recipe yields a smooth, mild juice that is best consumed fresh, and it can be easily customized to suit your taste.
Ingredients
- 1 small head green cabbage (about 2 lb / 900 g), core removed, leaves chopped into 2-inch pieces
- 1 cup (240 ml) cold water, plus more as needed
- 1 medium apple (about 6 oz / 170 g), cored and chopped (optional, for sweetness)
- 1/2 lemon, juiced (about 1 tbsp / 15 ml) (optional, for flavor)
- Pinch of salt (optional)
Instructions
- Wash the cabbage thoroughly under cold running water. Remove any wilted outer leaves and cut out the core. Chop the cabbage into rough 2-inch pieces – you should have about 6 cups (450 g).
- If using a juicer: Feed the cabbage pieces and apple (if using) through the juicer according to the manufacturer’s instructions. Collect the juice in a glass pitcher. Stir in the lemon juice and salt, if using.
- If using a blender: Place the chopped cabbage, apple (if using), and 1 cup (240 ml) cold water in a high-speed blender. Blend on high for 45–60 seconds until completely smooth and liquefied.
- Strain the blended mixture through a fine-mesh sieve lined with a clean kitchen towel or nut milk bag. Press firmly with a spatula to extract as much liquid as possible. You should get about 2 cups (480 ml) of juice.
- Taste and adjust: if the juice is too strong or bitter, stir in a little more cold water (up to 1/2 cup / 120 ml). If you want it sweeter, add a squeeze of apple or a drop of honey (optional, not for infants).
- Pour into two glasses and drink immediately. The juice is best consumed fresh, within 15 minutes of making.
Tips
- Use green cabbage for mildness: Red or Savoy cabbage work too, but green cabbage has the mildest flavor and is the most traditional choice for stomach-soothing drinks. If you use red cabbage, expect a deeper color and a slightly earthier taste.
- Strain well: If you don’t strain thoroughly, the juice will be pulpy and harder to drink, especially if you have a sensitive stomach. A nut milk bag gives the smoothest result.
- Drink on an empty stomach: Many people find cabbage juice most soothing when sipped 20–30 minutes before a meal. Start with a small amount (1/2 cup / 120 ml) to see how your body responds.
- Do not boil: Heat destroys the delicate compounds in raw cabbage. This recipe is meant to be consumed raw; do not cook the juice or the cabbage before juicing.
Serving Suggestions
Serve cabbage juice chilled, in a small glass, as a pre-meal tonic. You can also mix it with an equal part of carrot juice or cucumber juice to soften the flavor. For a more filling drink, blend the juice with a frozen banana and a handful of spinach – though this turns it into more of a smoothie, which is also fine.
Variations
- Apple-Cabbage Juice: Add a full apple and reduce the water to 1/2 cup (120 ml) – this makes a sweeter, more palatable drink.
- Ginger-Cabbage Juice: Add a 1-inch (2.5 cm) piece of fresh ginger, peeled, to the juicer or blender. Ginger adds a warming note and may help with nausea.
- Celery-Cabbage Juice: Replace the apple with 2 celery stalks for a more savory, mineral-rich version.
- Fermented Cabbage Juice: If you have sauerkraut brine on hand, you can mix 1/4 cup (60 ml) of brine with 1 cup (240 ml) of fresh cabbage juice for a probiotic boost – but note that this is no longer raw cabbage juice and the fermentation changes the flavor significantly.
Storage and Reheating
Cabbage juice is best consumed immediately, as it oxidizes quickly and loses its fresh taste and nutritional value. If you must store it, keep it in an airtight glass jar in the refrigerator for up to 24 hours – shake well before drinking. Do not freeze, as thawing destroys the texture and flavor. Reheating is not recommended; if you prefer a warm drink, gently warm the juice in a saucepan over low heat until just lukewarm (do not boil), but know that this will reduce some of the active compounds.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works, but it has a stronger, more peppery flavor and a deep purple color. The nutritional profile is similar, though red cabbage contains more anthocyanins (antioxidants).
How much cabbage juice should I drink per day? Most traditional recommendations suggest 1–2 cups (240–480 ml) per day, divided into small portions. Start with 1/2 cup (120 ml) once a day and gradually increase if you tolerate it well.
Does cabbage juice actually help gastritis? Some people report relief from gastritis symptoms when drinking raw cabbage juice, likely due to its glutamine content and anti-inflammatory properties. However, scientific evidence is limited, and it is not a substitute for medical treatment. If you have severe or persistent symptoms, consult a healthcare provider.
Can I make this without a juicer? Absolutely – use a blender and strain as described in the instructions. A high-speed blender works best, but any blender will do if you blend longer and strain well.
Why does my cabbage juice taste bitter? Bitterness can come from the outer leaves or the core, which contain more bitter compounds. Use only the inner, lighter leaves and remove the core completely. Adding a bit of apple or lemon also helps mask bitterness.
Is it safe to drink cabbage juice every day? For most people, yes, in moderation. However, cabbage is high in fiber and may cause bloating or gas in some individuals. If you have thyroid issues, note that raw cabbage contains goitrogens, which can interfere with iodine uptake – cooking reduces this, but raw juice may not be suitable in large amounts. Always listen to your body.
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