Select a firm, heavy cabbage and rinse thoroughly under cool running water, scrubbing gently to remove any dirt.

Peel away and discard the tough outer leaves from the cabbage.

Slice the cabbage into quarters, remove the core, and chop into 2 to 3-inch chunks that will fit your juicer or blender.

If using a juicer, set it up on a stable surface with a container beneath the spout; ensure all parts are clean and assembled according to the manufacturer instructions.

Turn on the juicer and slowly feed the cabbage chunks through the chute, using the pusher to guide them; collect the pale green juice.

If using a blender, combine the cabbage chunks with 1/4 cup filtered water and blend on high speed until completely smooth, about 30 seconds; strain the mixture through a fine mesh strainer or cheesecloth into a clean pitcher, pressing with a wooden spoon to extract all the liquid.

Stir the juice and add the lemon juice, raw honey, and sea salt if desired; taste and adjust seasonings.

Serve the cabbage juice immediately over ice or transfer to airtight glass jars and refrigerate for up to 1 week, consuming within 7 days.