CABBAGE JUICE:

FOR CABBAGE JUICE:

CLEAN, REMOVE 8 OUTER LEAVES, TRIM END OFF OF THE CABBAGES. CUT THEM INTO QUARTERS. PER GALLON OF WATER, USE 1 WHOLE, LARGE CABBAGE.

***USE A LARGE PASTA POT FOR THIS, WITH A MATCHING LID/FOIL TOP. BRING TO A HIGH BOIL FOR 5 MINUTES ON STOVETOP, THEN COVER WITH LID, AND LOWER HEAT TO MEDIUM, FOR 30 MINUTES. CONTINUE ADDING WATER AND STIRRING EVERY 5 MINUTES.***

***TURN OFF BURNER. ALLOW CONCOCTION TO COOL FOR AN HOUR ON A COOL BURNER. USE A SLOTTED, METAL SPOON TO REMOVE CABBAGES. POUR LIQUID INTO AIRTIGHT PITCHERS, AND KEEP REFRIGERATED.***