Vegetable Broth

Directions

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