CABBAGE (Brassica oleracea var. capitala)
Much of the nutrient value in cabbage is lost in cooking, so it is best to eat it raw or in the form of juice.
NOTE: The powerful enzymes in cabbage juice cause it to start digesting itself within a very short time after the juice is extracted. For best flavor, we recommend drinking the juice of all members of the cabbage (brassica) family immediately after extraction. Although the juice may be refrigerated or frozen for short periods of time, it is still best to make it fresh and use it at once.
Wash cabbage, cut to fit into the housing. Use heart and all.
Use Grid #J (Juicing Grid). Triturate and press in filter bags or filter cloths. Drink immediately.
Fill housing loosely with cabbage. Hold pusher over the cabbage before starting the motor. While triturating be sure to keep some in the housing at all times to prevent throwback. When finished, leave pusher in the tube until you have turned off the motor. Drink immediately.
Use Grid #1. Triturate only.
When triturated rapidly, cabbage has an excellent texture for coleslaw or set salads. The red or purple varieties are very colorful when mixed with green salad.