There are certain dishes that make me nostalgic for childhood.

You know what I’m talking about. A smell or taste that conjures vivid memories of comfort – when life was more simple and childhood dramas were easily soothed by your momma or daddy’s home-made goodies. Like, a bandage and a kiss or hug, but you could eat it. For me, these cabbage recipes have been just that:  the yeasty smell of my mom’s cabbage burgers baking, warming the house and our tummies on a cold day; and, this beef and cabbage soup from my abuela Juarez.

Grandma Juarez is no longer with us. And, I’m sure, I’m not the only one of the 37 grandkids and 46 great-grandchildren who thinks of her when I eat this soup. I remember several a Sunday afternoon visit and her never-empty pot of soup simmering in her little kitchen. Somehow it managed to feed whomever stopped by that day. That, and tortillas de harina (flour tortillas), but that’s another recipe and story.

Caldo de res is comfort soup, perfect for a dreary day or cool night. Tender bites of roast simmered in a beefy broth with winter vegetables – onion, cabbage, potatoes and carrots. It’s a standard in Mexican households and restaurants, although the ingredients may vary slightly – some adding chayote or zucchini.

The recipe below is adapted from my abuela’s recipe (I use a whole head of cabbage and more veggies, and brown the roast first). It also contains her rumoured “secret” ingredient (which, now, is no longer secret), hierba buena, spearmint used in Mexican teas and cooking. It adds a special, fresh dimension to this soothing broth.

For those who’ve never tried caldo de res, if you like Vietnamese pho, which also has a tasty beef broth, you’ll want to try this soup.

Tidbits on Cabbage:

1. When shopping for cabbage, look for one with a shiny, crisp exterior. It should also feel solid and compact. Avoid buying those that look wilted, brown or dried-out.
2. Don’t wash cabbage until you are ready to use it. Cabbage can be rinsed after cutting or chopping, drain well.
3. Boiling cabbage tenderizes the leaves, causing it to release sugar and the characteristic cabbage aroma.

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You probably have plenty of recipes that call for zucchini baked, grilled and stewed. I do too. So the first time I tasted a zucchini fritter at a community garden potluck, I was thrilled and inspired to do some research . . . What’s a fritter?

Technically, something that’s coated in a batter and fried. There are a lot of versions out there, most calling for grated zucchini in a batter with some sort of cheese. Personally, I’ve become partial to the Turkish version, Kabak Mucveri, because I really like feta and mint. Kabak Mucveri is typically eaten as a hot or cold appetizer and is served among several fingerfoods as a meze like tapas, but it’s also a great side dish. In Turkish cuisine, vegetables shine.

My version is light but not skimpy on flavor (I ate five the first time I made them). They have a crunchy outside and a flavorful center with the zucchini slightly crisp and bits of sharp feta and refreshing herbs in every bite. I prefer them served hot but they are also yummy at room temperature.

Tidbits – Zucchini:

1. Since squash was domesticated in the Americas, most summer squash were introduced to the Old World after 1492, the time of European colonization. To the Romans, squash resembled other cucurbits belonging to other plant species and became integrated into the Mediterranean diet. Squash received the name of “calabash” and in Syria was called “zucco.” From this comes its present-day name, zucchini, according to the Encyclopedia of Food and Culture.
2. Squash is now cultivated throughout the Americas, Europe, Africa, the Middle East, China, India, and Indonesia.
3. Zucchini has a high water content (95%), which makes the vegetable low in calories – about 25 calories per raw cup and nutritionally contain folate, potassium, and vitamins A and C.

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