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Cabbage is a cruciferous vegetable, related to broccoli, cauliflower, kale and brussels sprouts. Members of this family contain components known as sulforaphanes, which have gained a lot of attention lately as potential cancer fighters. Beets and carrots add natural sweetness to the juice, as well as important enzymes, vitamins and minerals.
1 fresh cabbage, cored and cut in wedges
2 small beets (if organically grown, you won’t need to peel them, just rinse)
2 lbs (1 kg) fresh carrots
Juice the vegetables in a juicer and enjoy! Refrigerate any unused juice. Serves two.
Source: alive #245, March 2003
