Every Good Cook'S Vegetable Stock

• 1 Tbsp. safflower oil
• 1 small onion, coarsely chopped
• 1 large leek, carefully washed and cut into large rings (some green)
• 1 medium carrot, washed but not scraped and cut into large rings
• 1/4 large bulb fennel (you may use the tough outer layers), coarsely chopped
• 1 large rib celery, coarsely chopped, with some leaves
• 1 small tomato, coarsely chopped
• 1/8 very small head cabbage, coarsely chopped
• 10 c. water
• 1 bay leaf
• salt to taste

1. Place oil in a deep pot.
2. Add the onion, leek, carrot and fennel.
3. Toss and cover tightly.
4. Cook over very low heat for about 5 minutes, shaking pan occasionally so as not to let vegetables scorch.
5. Add celery, tomato and cabbage; toss again.
6. Cover tightly; continue to cook over very low heat for an additional 10 minutes, shaking pan occasionally.
7. Add water and bay leaf.
8. Bring to a simmer and cook, barely simmering, for 30 minutes, skimming as necessary.
9. Put ingredients through a strainer which has been lined with a double thickness of damp cheesecloth.
10. Allow to cool and refrigerate, sealed or freeze.
11. Makes about 1 quart.

safflower oil, onion, rings, carrot, bulb fennel, celery, tomato, head cabbage, water, bay leaf, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414578 (may not work)