Cabbage
Juice

One pound of cabbage (454g) yields roughly 270–340ml in a masticating juicer — about 9–11.5 oz, just under a standard glass. A centrifugal juicer extracts significantly less: typically 170–220ml from the same pound, or about 6–7.5 oz.

The 6 oz per pound figure commonly cited online reflects centrifugal juicing. A slow masticating juicer closes in on 10–11 oz per pound, and a twin gear can push a bit higher. If you're running a high-volume cabbage protocol, juicer type makes a real difference in how much produce you go through.

About 2 to 3 cups of shredded or chopped cabbage (roughly 200–250g) will yield one 8 oz cup in a masticating juicer. Centrifugal juicers need closer to 3.5–4 cups for the same result.

A quarter of a medium head of cabbage weighs roughly 200–250g depending on head size, making it a practical measuring unit. For exact yield on any quantity, use the calculator — it adjusts for juicer type and shows you volume in real time.

A medium head of green cabbage weighs around 900g–1.1kg. In a masticating juicer, that produces roughly 450–660ml — between 15 and 22 oz, or one to nearly two full pint glasses.

In a centrifugal juicer, expect closer to 340–530ml from the same head. If you're prepping a week's worth of cabbage juice at once, a whole head is enough for 2–4 days depending on your serving size and juicer type.

Half a medium cabbage (about 450–550g) yields roughly 225–330ml in a masticating juicer — around 7.5–11 oz, or just under a standard glass. A centrifugal juicer gives closer to 170–265ml.

Half a head is the most common unit for cabbage juice protocols, particularly for the traditional ulcer-healing dose of roughly 8–12 oz per day. For a precise yield on your specific half-head weight, enter it in the calculator.

Cabbage is more variable than root vegetables because yield depends heavily on how densely the head was grown, moisture content, and variety. Tightly packed, dense heads (like standard green cabbage in winter) extract more juice than loose, leafy varieties. Older cabbage with some moisture loss will yield noticeably less.

Prep also matters — cabbage needs to be cut into small, manageable pieces for efficient extraction. Feeding large wedges through a masticating juicer often leaves more moisture in the pulp. Alternating cabbage pieces with a softer, higher-water vegetable like celery or cucumber can improve flow and extraction.

The volume difference between juicer types is more significant for cabbage than nutrition concentration. A masticating juicer extracts 25–40% more juice from the same head of cabbage compared to a centrifugal model — which means more total vitamins K and C per batch.

Vitamin C is somewhat oxidation-sensitive. Centrifugal juicers introduce more air during high-speed spinning, degrading a portion of the vitamin C. The values on this page reflect masticating juice extraction. If you're using a centrifugal, actual vitamin C content per cup will be somewhat lower.

Yes — cabbage juice is one of the richer vegetable juice sources of vitamin K1 (phylloquinone). A 240ml cup provides roughly 264mcg, well over 200% of the daily recommended intake for most adults.

This is genuinely important context for anyone on blood-thinning medications like warfarin (Coumadin). Vitamin K directly interacts with how these drugs function — even moderate, consistent cabbage juice consumption can shift your INR readings. If you're anticoagulated, talk to your prescriber before adding cabbage juice to your routine. For everyone else, this level of vitamin K is beneficial for bone mineralization and cardiovascular health.

The main practical concern is goitrogens — sulfur compounds in raw cabbage (and all brassicas) that can interfere with iodine uptake in the thyroid. In juice form, goitrogens are fully intact and concentrated compared to cooked cabbage, where heat breaks them down substantially.

For people with healthy thyroid function and adequate iodine intake, moderate cabbage juice — 8–16 oz per day — is unlikely to cause problems. For people with hypothyroidism or iodine deficiency, raw cabbage juice daily is worth discussing with a practitioner. The goitrogen risk scales with dose; a daily 4 oz addition to a blend is different from drinking a quart of straight cabbage juice every day.

The other consideration is digestive gas. Raw cabbage ferments rapidly in the gut — some people tolerate it well, others find even small amounts produce significant bloating. Starting with 4 oz and building up gives you better signal on personal tolerance.

The most specific traditional use of cabbage juice is exactly this. Dr. Garnett Cheney's research in the late 1940s found that patients drinking roughly 1 quart of fresh cabbage juice daily healed gastric ulcers in an average of 7.3 days, compared to 42 days with standard treatment at the time.

The active compound is S-methylmethionine (sometimes called "vitamin U," though it is not a vitamin). It appears to stimulate gastric mucus formation and support the integrity of the stomach lining. More recent research has also pointed to glutamine as a contributing factor. The key detail from the original studies: the juice needs to be raw and fresh — heating destroys vitamin U. If you're using cabbage juice therapeutically for gastric or intestinal issues, cold press extraction and immediate consumption are important.

Straight cabbage juice is earthy and mildly sulfurous — more neutral than kale, less bitter than most leafy greens, but with a distinctive brassica edge that most people find unpleasant on its own. It's not a juice most people drink straight by choice.

It pairs well with anything that adds sweetness or brightness to mask the sulfur note: apple, carrot, lemon, cucumber, and ginger all work cleanly. The classic gut-healing blend is cabbage, carrot, and celery with a squeeze of lemon. If you're juicing it for the vitamin K or anti-inflammatory benefits rather than ulcer protocols, blending with apple or carrot at a 1:2 or 1:3 ratio makes it genuinely drinkable.

Fresh cabbage juice is relatively perishable and has an unpleasant tendency to develop stronger sulfur odors as it oxidizes. Cold press juice keeps reasonably well for 24–48 hours in a sealed glass container; centrifugal juice is best consumed within 12–24 hours.

For the ulcer-healing protocols that call for regular daily consumption, many sources recommend making fresh juice each morning rather than batching. If you're blending cabbage with apple or carrot, the resulting juice is more shelf-stable and easier to live with across 2 days of storage.