Cabbage juice is known for its ability to heal peptic ulcers. It's is full of vitamin K, C, fiber, manganese, B6, Folic Acid, Omega 3 fatty acids, calcium, phytonutrients and anti-oxidants. And very low in calories.
Cabbage is so good for you. Recent studies show that people who eat most cabbage have a significantly lower risk of colon, lung, breast and prostate cancer. Even compared to other people that eat lots of veggies.
Red cabbage has even more nutrients and protects against Alzheimer's disease (Food Science and Technology).
Juicing cabbage is a superb way to get the best out of your cabbage. Cabbage provides anti-carcinogenic glucosinolates (anti cancer fighters). When you cook cabbage, you kill the special myrosinase enzyme that makes the cabbage so healing, thus making cabbage less effective as anti cancer food.
Drinking it straight might be a little too much in the beginning. Then, simply mix it with carrot juice. Start with juicing carrots. Every day add some cabbage leafs until you're used to the taste. (The taste isn't that strong.)
You may also try other cruciferous family members of cabbage such as kale, broccoli, and collard greens.