I find cabbage juice on its own quite unpalatable so I decided to juice it together with sweet gala apples to mask its bitterness. I used three gala apples and cabbage roughly the volume of half a gala apple. It produced 400 ml of juice and the taste was 100% of apple juice. No taste of cabbage detected at all! The next few times I make this juice, I’m going to increase the amount of cabbage to see how much I can put without the juice tasting weird.
Highlights
- Cabbage is well known for its properties in Ayurveda
- Belongs to the Brassica family
- Cabbage juice is an excellent source of vitamins K and C
Summary of Benefits
This multi-layered vegetable is a powerhouse of vitamins and minerals. Cabbage is well known for its properties in Ayurveda. Its high content of Vitamin A, B1, B2, B6, E, C, K, calcium, iron, iodine, potassium, sulphur, phosphorus and foliate makes it a superhero among the category of leafy vegetables. Belonging to the Brassica family, it is cousins with the likes of bok choy, broccoli, Brussel sprouts and garden cress among others. It can be consumed by various means, be it boiled, cooked, steamed, sautéed, or even juiced. Coming to cabbage juice, 'the bitter the better’ phrase is really apt for this beneficial vegetable, which is not only good for health, but works wonders for the skin and hair as well.
Find out the seven benefits of cabbage juice here:
https://food.ndtv.com/food-drinks/7-amazing-benefits-of-cabbage-juice-the-new-health-tonic-1652552