In this study, the combined forces of electro-osmosis and compression were applied to cabbage dewatering and their effects were discussed. Nine treatments of combined forces consisting of three levels of voltage and compression were applied to chopped and macerated chinese cabbage placed in the experimental set-up consisted of cylinder-piston. The results showed that as both voltage and pressure increased the dewatering rates increased and the combined force of voltage and compression was a very effective means in the dewatering of chinese cabbage in which the largest dewatering rate difference, 72%, was found between the combined force of 30V with 68.2kPa and no voltage(0V) with 68.2kPa. However, no significant difference was found between the voltage of 0 and 10volts in 9.75kPa and the pressure of 68.2kP and 126.7kPa in 30volts. The maximum and minimum dewatering rate were 82% in the combined force of 30 volts of 126.7kPa and 8% in 0 volt of 9.75kPa, respectively. Within the experimental trials, it appeared that the best treatment combination would be pressure of 68.2kPa and voltage of 30V producing dewatering rate of 80ft in which the produced liquid contained about 1% solid. Employing this dewatering method as a pretreatment before drying process can contribute in considerable energy saving in agricultural wastes treatment