Here at HHL, we love kale for its low calorie and nutritional value. It’s full of vitamins C, K, and potassium! We also love its amazing cancer-fighting and anti-inflammatory powers (and the deliciousness that makes it so easy to eat). Now we have even more to love! Have you ever heard of kale smoothies?
Benefits of cabbage
An old Irish blessing says, “May your cabbage leaves always be free from worms.”
Cabbage has been used for centuries to treat swollen and bruised skin. Packed with anti-inflammatory phytonutrients, vitamins, anthocyanins and glutamines, it helps reduce swelling and joint pain! It is used to treat arthritis and sports injuries. (1) Although the evidence is anecdotal, many people with arthritis can reduce their medication use by adding cabbage leaves to their regimen. How did they use cabbage? Every package!
How to make cabbage juice
What you need:
Cabbage (organic, preferably red)
Gauze or bandage
Aluminum foil
Oven
rolling pin/wine glass/meat mallet
Direction:
Peel the outer leaves of the cabbage and wash it thoroughly.
Dry the leaves thoroughly and cut off the tough stems.
Place the cabbage leaves on the counter and bruise the leaves with a rolling pin to release the juices inside.
Wrap the cabbage in foil and place in the oven for a few minutes to warm, but not hot.
Place the cabbage directly on the affected part of your body.
Wrap the leaves with a bandage or gauze and raise the area.
Leave the cabbage compress for up to an hour. Repeat 2-3 times a day, changing the cabbage leaves each time. You should start feeling the benefits from the next day.
Optional: For cold pressing, chill the cabbage before starting the above process and skip step 4.
The reason we want to use red cabbage is because it contains anthocyanins (the chemical that gives red cabbage its color). Anthocyanins reduce joint pain and inflammation. Both red and green cabbage are studied for other health properties and wound-healing effects.