Go Back

Red Cabbage Juice

A simple and vibrant juice made from fresh red cabbage, packed with antioxidants and vitamin C, perfect as a refreshing beverage or natural food coloring.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverage
Cuisine: International
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium head of red cabbage about 2 to 2.5 pounds, roughly chopped
  • Pinch of sea salt optional, to enhance flavor

Equipment

  • Cold-press juicer or centrifugal juicer
  • Cutting board
  • Sharp chef's knife
  • Glass measuring cups or jars
  • Fine mesh strainer (optional)
  • Spoon for stirring

Method
 

  1. Select a firm red cabbage with no soft spots or blemishes for the best juice yield.
  2. Rinse the cabbage thoroughly under cool running water, then pat dry with a clean kitchen towel.
  3. Cut the cabbage into wedges by slicing in half top to bottom, then into quarters or thick wedges.
  4. Remove the thick central core from each wedge and discard or save for vegetable broth.
  5. Feed the cabbage wedges slowly through your juicer’s chute, using the plunger to push them through evenly.
  6. Continue processing until the entire head is juiced, yielding about 1.5 to 2 cups of liquid.
  7. Optionally strain the juice through a fine mesh strainer into a clean jar for a smoother texture.
  8. Stir in a pinch of sea salt if desired, taste, and serve immediately or chill for up to 3 days.

Notes

Drink immediately for maximum nutrients or store chilled in an airtight glass container for up to 3 days without diluting.