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Homemade fresh white cabbage juice
Fresh white cabbage juice, soaked in water with apple cider vinegar, rinsed, then juiced. Makes 2 servings in about 20 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Servings
- 2 servings
- Difficulty
- Medium
Cabbage juice is made from fresh white cabbage by running half a medium head through a juicer. Before juicing, soak the cabbage for 10 minutes in lukewarm water with a tablespoon of apple cider vinegar, then cut it into smaller pieces and rinse again in cold water. The juice tastes best immediately after juicing; refrigerate any leftovers for no more than four hours.
Ingredients
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Instructions
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Cut the cabbage in half, using one half for the juice and reserving the other. Fill a pot or sink with warm water, add the apple cider vinegar, and let the cabbage soak for 10 minutes.
Cut the cleaned cabbage into smaller pieces, rinse them again with cold water, and run them through a juicer.
Serve the juice freshly pressed for the best flavor. Refrigerate any leftovers for no more than 4 hours.
Tip: Wrap the reserved cabbage half in plastic wrap and refrigerate it to use in a salad, soup, or braised cabbage.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 114 kcal
- Protein
- 5.8 g
- Carbohydrates
- 26 g
- of which sugars
- 14 g
- Fat
- 0.5 g
- of which saturates
- 0.2 g
- Fiber
- 11 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kapustový džús – jednoduchý domáci recept
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