Best Cabbage Juice Recipe For Ulcers (Blender / Juicer)

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How to Make Cabbage Juice (Blender or Juicer)

A simple, budget-friendly cabbage juice recipe you can make with a juicer or a blender. Mild, fresh, and ready in minutes, plus easy flavor add-ins to mellow the pungent bite. Use it as a supportive food alongside your overall care plan when your stomach needs help. Cook ModePrevent your screen from going dark Prep Time10 minutes minsJuicing Time5 minutes minsTotal Time15 minutes mins Course: Drinks, JuicesCuisine: Clean Eating, Sugar Free, Vegan, whole30 Servings: 17 fl oz Calories: 154kcal Author: Olga Caz Pin Recipe Save Saved!

Ingredients 1x2x3x

• ½ head of medium cabbage - green or red cabbage (use the core as well).
• 2-3 large celery stalks
• 2 medium carrots
• 1 medium apple - optional to improve taste
• 3-4 stems of fresh mint - optional to improve taste

Instructions

Blender Method (No Juicer)

• Prepare your ingredients (wash and peel if necessary, cut into smaller chunks, about 1 inch);
• Blend: Add cabbage + ½ cup water to the blender. Blend, then add the remaining produce. Increase speed to high for 60 seconds until very smooth.
• Pour through a nut-milk bag or very fine mesh strainer; squeeze to extract the juice. Don’t use a regular metal strainer you’re going to waste a lot of cabbage juice. Discard the pulp.
• Serve: Taste and adjust with a little water or lemon. Enjoy right away or chill up to 24 hours in a sealed jar (shake before serving).

Juicer Method

• Prepare the cabbage and the rest of ingredients: wash well (cabbage, carrots, celery, apple), leave the carrots unpeeled if you’re using organic, the skin contains concentrated vitamin C and niacin. You can peel them if you’re using conventional carrots. The concentration of pesticides is higher in the peel.
• Chop everything to a size that fits your masticating juicer and begin juicing, alternating with celery and carrot + apple if using.
• Enjoy the freshly juiced cabbage blend within 30 minutes. If you can’t drink it right away, store in a glass airtight bottle in the fridge up to 24 hours.

What You Need

Slow Masticating Juicer

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Notes

• How much & when: Many people start with ¼–½ cup (60–120 ml) once daily and, if tolerated, go up to ~1 cup (240 ml) x 3 times a day. Choose morning or between meals. If raw crucifers are new to you, start at ¼ cup and dilute 1:1 with water or cucumber, then build slowly.
• Digestibility: Juicing removes most insoluble fiber, which some find easier on sensitive stomachs than raw slaw.
• Equipment: A slow (masticating/cold-press) juicer extracts well from firm veggies and makes less foam.
• Storage: Best fresh. If storing, fill a small airtight jar and refrigerate up to 24 hours. Natural separation is normal, shake before serving.
• Cautions: Keep vitamin-K intake consistent if you take warfarin; consider portions if raw crucifers bother your stomach; skip mint if reflux-sensitive. Check with your health professional as needed.
• Flavor tips: Chill ingredients, dilute with cucumber or water, or add lemon to mellow the taste.

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Nutrition

Serving: 17oz | Calories: 154kcal | Carbohydrates: 36.78g | Protein: 5.19g | Fat: 0.77g | Sodium: 113mg | Potassium: 909mg | Fiber: 12.6g | Sugar: 21.37g | Vitamin A: 111510IU | Vitamin C: 112mg | Calcium: 188mg | Iron: 4.33mg

The information shown is an estimate provided by an online nutrition calculator.