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