Red Cabbage Carrot and Apple Juice
A sweet, savoury juice from red cabbage, apple and carrot that comes out a brilliant magenta. Cabbage has a long folk history as a gentle gut soother, and this is the version you will actually finish.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 300 g red cabbage, core removed and roughly chopped
- 1 large sweet apple such as Gala or Pink Lady, cored
- 2 medium carrots, scrubbed and trimmed
- 1/2 lemon, peeled
- 2 cm fresh ginger, peeled, optional
For the blender method
- 150 ml cold water
Instructions
Juicer method
- Wash the cabbage, apple, carrots and ginger. Cut the core out of the cabbage, quarter the apple and top and tail the carrots.
- Push the carrot and apple through the juicer first, then feed the cabbage through, and finish with the lemon and ginger if using. The firmer pieces help drag the cabbage through.
- Stir well, pour into two glasses and drink straight away, while the colour is at its brightest.
Blender method
- Roughly chop the cabbage, apple, carrots and ginger and put them in a high-speed blender with the lemon and 150ml of cold water.
- Blend on high for 45 to 60 seconds until completely smooth.
- Strain through a nut milk bag or a fine-mesh sieve, squeezing the pulp well to get every last drop. Serve over ice if you like.
Notes
Red cabbage contains natural pigments that turn pink in acid and blue-purple in alkali. The lemon keeps the glass a bright magenta, and if your juice comes out looking more blue, an extra squeeze of lemon will bring the pink back.
Green or white cabbage works well here too. It is milder and less earthy, so you can leave the ginger out without losing much.
Drink this within 30 minutes of making. If you need to store it, keep it in an airtight glass bottle in the fridge for up to 24 hours and give it a good shake first.
Nutrition figures are an estimate per glass and will vary with your exact ingredients and how much pulp you leave in.
Nutrition
Serving: 1glassCalories: 130kcalCarbohydrates: 32gProtein: 3gFat: 1gSodium: 90mgPotassium: 700mgFiber: 3gSugar: 19gVitamin A: 12000IUVitamin C: 95mg
Tried this recipe?Let us know how it was!