Esme's Recipe Book

Cabbage Vegetable Juice

Cabbage juice is known for its ability to heal peptic ulcers. It is full of vitamin K, C, fiber,
manganese, B6, Folic Acid, Omega 3 fatty acids, calcium, phytonutrients and anti-oxidants,
and very low in calories.

Ingredients

1 Head cabbage (red or green)

2 Apples or large carrots

1 Lemon, peeled

Directions

1. Take off the outer leafs.


2. Cut the head in pieces small enough to fit through your juicer


3. Run through your juicer.

Tips

• Cabbage is good for you! Recent studies show that people who eat most cabbage
  have a significantly lower risk of colon, lung, breast and prostate cancer. Even
  compared to other people that eat lots of veggies.


• Red cabbage has even more nutrients and protects against Alzheimer's disease.
  Juicing cabbage is a superb way to get the best out of your cabbage.


• Cabbage provides anti-carcinogenic glucosinolates (anti cancer fighters).


• When you cook cabbage, you kill the special myrosinase enzyme that makes the
  cabbage so healing, thus making cabbage less effective as anti cancer food.


• Drinking it straight might be a little too much in the beginning. Then, simply mix it
  with carrot juice. Start with juicing carrots. Every day add some cabbage leafs until
  you're used to the taste. (the taste isn't that strong).


• You may also try other cruciferous family members of cabbage such as kale, broccoli,
  and collard greens.