Total cooking time:1hr 55 min
cook: 1hr 45mins
Ingredients you will need:
- 4 cloves of garlic.
- 2 large celery, washed, trimmed, tough outer leaves removed
- 8 carrots
- 4 large onions, quartered
- 1 cabbage shredded
Step 1-Preheat oven to 400 degrees F.
Step 2-First sauté your vegetables which includes the garlic but make sure to put in the cabbage last, over high heat for 5 to 10 minutes or until vegetables begin to brown.
Step 3-In a large saucepan or stock pot combine the sauté vegetables with the clove and water. Then bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced then strain.
In Addition for a Summer Stock you could add summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
Or for a winter stock you could add celery root parsley root, dried sage, mushrooms (both dried or 1 pound fresh).