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Champagne Cabbage

March 30, 1989|ROSE DOSTI | Times Staff Writer

DEAR SOS: Please send me the recipe for Champagne Cabbage served at Gulliver's in Marina del Rey. It's served on Mondays with roast loin of pork.

--VICTORIA

DEAR VICTORIA: Gulliver's has always graciously complied with our reader requests. This side dish cabbage, which can be served warm or cold as a salad, is made with Chablis, not Champagne, but you can certainly substitute the bubbly if you desire.

GULLIVER'S CHAMPAGNE CABBAGE

1/2 pound sliced bacon, diced

1 medium onion, diced

1/3 cup sugar

1 teaspoon salt

Dash white pepper

2/3 cup white vinegar

2/3 cup Chablis

1 1/4 pounds cabbage, sliced 1/2-inch thick

Cook bacon in large saucepan until tender, but not brown. Add onion and saute until tender. Add sugar, salt, pepper, vinegar and wine and bring to boil. Add cabbage and bring back to boil. Reduce heat and simmer 5 minutes. Strain through colander to drain excess liquid. Makes 8 servings.

DEAR SOS: In the spring of early 1980, the magazine section of The Times published a recipe for Strawberry Souffle. I've lost the recipe and hope you might have it.

--LISA

DEAR LISA: We do have the recipe, which calls for fresh strawberries. You can, of course, use frozen strawberries, but thaw and drain them before using. Also, you may want to reduce the amount of sugar in the recipe if the frozen strawberries are sweetened.

STRAWBERRY SOUFFLE

2 envelopes unflavored gelatin

1 cup cold water

1 cup sugar

1 quart strawberries, washed and hulled

1 tablespoon lemon juice

1 teaspoon vanilla

5 egg whites

1 cup whipping cream, whipped

Sprinkle gelatin evenly over cold water in saucepan. Place over low heat and stir gently until gelatin is dissolved. Remove from heat and add 2/3 cup sugar. Stir until dissolved.

Mash or puree berries in food processor or blender. Add to gelatin with lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly from spoon.

Remove from refrigerator. Beat egg whites to soft peaks. Gradually add remaining 1/3 cup sugar and continue to beat until stiff peaks are formed. Fold beaten whites into berry mixture. Fold in whipped cream.

Fold wax paper into 3- to 4-inch deep strip long enough to overlap easily when wrapped around top of 6-to 8-cup souffle mold. Tie or tape into place. Pour berry mixture into mold. Chill until firm, several hours or overnight.

Before serving, carefully peel off paper collar. Garnish with additional whipped cream, whole strawberries and leaves, if desired. Makes 6 to 8 servings.

DEAR SOS: I am new to Los Angeles and haven't dined out too much. Could you select a favorite cheese enchilada recipe from a notable Mexican restaurant in the area and print it?

--GERALD

DEAR GERALD: What an unusual request. It's our pleasure to share the El Torito Enchiladas Rancheras with you and other readers who may have missed the recipe along the way.

EL TORITO ENCHILADAS RANCHERAS

1/4 pound Cheddar cheese

Jack cheese

2 green onions, finely chopped

1/2 cup margarine, softened

12 corn tortillas

Oil

Ranchera Sauce

Sour cream

Guacamole

Diced pimento and sliced olives, optional

Shred Cheddar and 1 pound Jack cheeses very fine. Mix cheeses, onions and margarine until well blended. Roll cheese mixture into sticks about length of tortilla.

Soften tortillas by placing for few moments in hot oil in skillet. Remove quickly and drain on paper towels. Place cheese stick on each tortilla and roll up. Place enchiladas side by side in baking dish.

Cover with Ranchera Sauce and top with additional shredded Jack cheese. Place unto broiler or in 450 degrees oven until cheese is melted, about 15 minutes.

When serving enchiladas, place sour cream on one side and guacamole on other. Sprinkle pimento over guaca mole and sour cream and garnish with olive slices. Makes 12 enchiladas.

Ranchera Sauce

1/4 cup oil

1/2 onion, chopped

1 1/2 stalks celery, chopped

1 green pepper, chopped

1/4 cup flour

1/4 teaspoon marjoram

1/2 teaspoon salt

3/4 teaspoon black pepper

1 1/2 teaspoons garlic powder

1/4 teaspoon dried oregano

2 cups water

1 1/2 teaspoons chicken stock base

1/2 cup chicken broth

2 cups crushed tomatoes

Heat oil, add onion, celery and green pepper and cook until vegetables are tender and onion is transparent. Mix flour, marjoram, salt, pepper, garlic powder and oregano. Add water slowly to flour mixture and stir until smooth.

Combine vegetables, flour mixture, chicken stock base, broth and tomatoes. Cook over medium heat, stirring, until mixture boils and thickens, about 1 hour. Makes enough sauce for 12 enchiladas.

Guacamole

1 large avocado, seeded and skinned

1 tablespoon lemon juice

1 tablespoon grated onion

Dash hot pepper sauce

Salt, pepper

Mash avocado and stir in lemon juice, onion, hot pepper sauce and salt and pepper to taste. Makes 1/2 cup.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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