Every Good Cook'S Vegetable Stock - cooking recipe

Ingredients

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

Preparation

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