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 cilantro sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel turnip, trim scallions, peel garlic cloves, and cut all ingredients into pieces no larger than 1 inch.