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