|Green cabbage||1 Pound|
|Unpeeled garlic||1 Clove (5 gm)|
|Whole black peppercorns/White peppercorn||1⁄2 Teaspoon|
1. Core and coarsely chop the cabbage; you should have about 5 cups. Trim the leeks, split them lengthwise and wash them carefully under cold running water to remove any grit and sand. Coarsely chop the leeks. Wash, trim and halve the parsnips, carrot and celery.
2. Place the vegetables in a large pot, add the garlic, parsley, salt, peppercorns and 2 quarts of water, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot and simmer the stock 1 hour. Uncover the pot and simmer the stock another 45 minutes.
3. Strain the stock through a colander set over a large bowl; discard the solids.