Stocks are a great way to build flavor. While most stocks, even home made, are very high in sodium, this stock demonstrates that you can achieve deep flavor, without the salt, by using high quality, flavorful ingredients.
First, gather and prepare your mise en place.
To start the stock, add all ingredients to a large stockpot. Bring to a boil and lower heat to a simmer. Allow to gently simmer, uncovered, for 1 to 1 1/2 hours.
Note: For the Simple Cabbage Soup assignment, it’s not uncommon for students to come up short on stock. It depends on how hard and long it’s simmered. So, you might consider doubling the amount of stock you make. You can easily use or freeze any leftover stock.
To finish the stock, allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl. Alternatively, you can use a strainer lined with cheesecloth. Pour the stock into the strainer, allowing the liquid to pour through.
If not using immediately, quickly chill or freeze and store until ready to use.