Vegetable Broth

Step 1

Place the onion, celery and cabbage in a food processor and process until coarsely chopped.

Step 2

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.

Step 3

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.

Step 4

Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.