I always have a ziplock bag in my freezer for my vegetable trimmings and ends -- limp carrots, scallion greens, half an onion here, some celery leaves there, even apple cores! -- and then I use it all to make vegetable stock. I just have to add a few fresh onions and carrots and some salt and pepper. Then I start with the vegetable stock instead of water when it's time to make chicken soup.

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While I totally agree with the linked post (I am a Catering director and the amount of waste is amazing), please, if you are trying to make chicken broth or stock, DO NOT ADD CABBAGE. No. Not. Ever.

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Another option with stock making and thinking about food differently, can be taken from the french country soup pot where everything edible but not immediately used (trimmings, peels etc. not to be confused with "bad" spots) simmers constantly on the stove.

Although I can't keep my slow cooker going that long, I do put my potato peels from mashed potatoes, snap bean ends, onion & garlic skins (to darken) etc into a container in the freezer then make veggie stock on the weekends. I collect bones and leftover meats as well. With previously cooked food, the trick is to use your collections within a two week, or so, time period for safety.

A few pennies saved; a bit of stock earned.

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I make stock once per week and never new I was helping to save the environment, kinda. :) Thanks for putting it into perspective.

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Hi all, it's the rookie stock maker here. Since this was my first and hopefully not last time making stock, please tell me why you don't ever use cabbage, LeLe.

I haven't used the stock yet--is it poisonous or does it just hinder the flavor? If the former, a prompt reply would be appreciated. (insert winking smiley face)

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I think it is because it doesn't taste very good. Have you ever smelled cabbage cooking? :)

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