Name: Can't Believe There's Cabbage Juice
Total time: PLACEHOLDER
Ingredients: 5 ounces fresh sweet cherries , pitted; 1 blood orange , peeled; 9 ounces red cabbage

Why This Recipe Works

Juicing red cabbage was an astounding discovery because it turned a vivacious purple and had a deep richness that was reminiscent of a Syrah wine, with a distinctly mustardy and peppery flavor. We wanted to add layers of complexity and lean into that almost wine-like flavor without compromising the juice's amazing purple color. Adding sweet cherries for luscious ripeness (plus dark red color) and blood orange for sharp acidic flavor (plus a darker color than other orange varieties) balanced the spiciness of the cabbage and maintained its gorgeous hue. We discovered during testing that the pitted cherries must go into the juicer first so that they don't fly around, splattering you with stains. Follow them quickly with the dense blood orange to weigh them down and extract the most juice.

Before You Begin

Cut your cabbage into the biggest pieces possible that will still fit through the juicing tube in order to yield the most juice.

Instructions

On low speed, process cherries and orange (in that order) through juicer into storage container or serving glass. Increase speed to high and process cabbage. Stir to combine before serving.