Vegetable Broth

• 1 medium onion, peeled and quartered
• 3 ribs celery, cut into 2-inch pieces
• 6 ounces white cabbage, cored and cut into wedges
• 1 bay leaf

1. Place the onion, celery and cabbage in a food processor and process until coarsely chopped.
2. Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid.
3. Add four cups of cold water and the bay leaf.
4. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.
5. Remove from the oven and uncover.
6. Strain through a fine sieve.
7. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.
8. Cool the broth.
9. Store, covered, in the refrigerator for up to two days, or freeze.

onion, celery, white cabbage, bay leaf

Taken from cooking.nytimes.com/recipes/11884 (may not work)