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Cabbage and Jerusalem Artichoke

By Marvin  

September 21, 2015

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The importance of the cabbage clan for our diets is from the high amounts of sulphurophane they contain. Sulphurophane is a compound touted for its anti-cancer properties. This compound was discovered when the diets of East Germany and West Germany were compared during the Cold War. East Germans were poorer, and cabbage consumption was high. The rate of cancer in the country was much lower than that of the more prosperous West Germans.

  • Prep: 10 hrs 30 mins
  • 10 hrs 30 mins

    10 hrs 30 mins


1. Rinse cabbage, trim stem end, and cut into 2-inch cubes. Scrub turnip and cut into 2-inch cubes. Scrub parsnip, discard green tops, and cut into 2-inch lengths. Rinse scallions and cut into 2-inch lengths. Rinse cilantro sprigs and garlic cloves.

2. Push cabbage, turnip, parsnip, scallions, cilantro, and garlic through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with tarragon sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel Jerusalem artichokes, trim scallions, and cut all ingredients into pieces no larger than 1 inch.


¼ head green cabbage (about ½ lb.)

2 Jerusalem artichokes

2 celery ribs

3 parsnips

1 cup firmly packed spinach leaves

3 scallions

1 sprig tarragon

2 sprigs tarragon for garnish (optional)


Nutrition Facts

Protein8 g
Total Fat1 g
Saturated Fat0 g
Total Carbohydrates61 g

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