Cabbage + Sweet Potato


This recipe is a great way to get a bunch of calories, glucose, and vegetables when limiting protein for various reasons discussed in my book, Fuck Portion Control. To be clear, I do not advocate reduced protein intake, only that there are certain health conditions which require strategic protein fasts, such as eliminating chronic viral infections like herpes strains or reducing the activity of high-ammonia producing bacteria in the gut, and one should first be knowledgeable about these strategies as reduced protein intake can cause severe metabolic problems. In this recipe, the cabbage, leek, and parsnip balance out the sweetness of the sweet potato to make a dish that is both hearty and extremely delicious. The long cook time helps to destroy anti-nutrients and liberate minerals such as the sulfur in cabbage, making this a highly nutritious meal. Please don't use chlorinated tap water—it makes food taste gross. Pick up a gallon of spring water while you're at the store.


6 tbsp of butter
1 leek, julienned
2 quarts fresh water
1 tbsp salt
1 large or 2 small parsnip, cubed small
4-6 carrots, cubed small
1 yellow potato, cubed small
1 sweet potato, cubed small
1 bay leaf
1 green cabbage, shredded

In a large pot, sauté leek in butter until soft but not browned. Add water, salt, parsnip, carrots, potato, sweet potato, and bay leaf and bring to a boil for 20 minutes. Add cabbage and reduce to a low boil, covered, stirring only once, for another 50-60 minutes until everything is very soft, allow to cool a little before serving. Enjoy.