WILLOUGHBY, Ohio --SOL is a Spanish inspired scratch kitchen and restaurant in historic downtown Willoughby. SOL is also one of 40 different restaurants participating in Scene Magazine's FLAVOR event and last year SOL chef Michael Schoen actually won the event!
We asked Chef Schoen to share one of his favorite winter recipes and he picked a dish that he says is perfect for a cold snowy day and full of flavor. Chef Schoen showed Fox 8's Stefani Schaefer how to make Spanish Stuffed Cabbage and he also explained what the FLAVOR event is all about.
Click here to learn more about the Spanish inspired restaurant SOL.
To learn more about the Scene Magazine event FLAVOR click here.
SOL Spanish Stuffed Cabbage
The final dish consists of chorizo, calasparian rice
(you can substitute arborio rice or any kind of long grained white rice) which is stuffed inside cabbage (napa, green or purple cabbage) and toppped with catalan red sauce (or your favorite marinara) and grated manchego.
-5lb ground pork
-3 cloves garlic minced (2 tbl)
-2 tbl brown sugar
-1/4 cup smoked paprika
-1/4 cup oregano
- 2 tbl ground cumin
- 1/4 cup ground corriander
-1 tbl ground cinnamon
-1 tbl ground all spice
-1 tbl red pepper chili flake
Mix all ingredients together and refrigerate until ready to stuff!
Depending on what rice you are using the recipe will very.
You do want to cook the rice before adding to chorizo,
so boiling your rice may be the best option.
Don't overcook the rice because it will be folded into the chorizo mixture and cooked again.
For 5lbs of chorizo aim for 4 cups of cooked rice.
Blanch the cabbage in boiling/salted water before stuffing with rice and chorizo mixture.
Take full leaves of cabbage and separate from head.
Once water comes to boil drop leaves in and cook for no longer than 45 seconds,
take blanched cabbage leaves and drop into ice water bath to stop cooking process
(its best to have ice water bath ready before blanching).
To see how Chef Schoen rolls the cabbage watch the video highlighted above this recipe.
-1 can peeled whole tomatoes
-1 Spanish onion small dice
-1/4 cup blended oil
-1/4 cup sugar
-1 tbl celery salt
-2 tbl smoked paprika
-2 tbl oregano
-1 cup agave syrup or 1/2 cup honey
-1/4 cup sherry vinegar or apple cider vinegar
Start by getting small or medium sized sauce pot hot adding blended oil, then add onion (not looking for color just a quick saute)
then add the rest of ingredients and let simmer on low for 45 min.
Stirring lightly every 10-15 minutes.
You can leave the sauce chunky or you can blend it either way is good.
Season to taste with Kosher salt and black pepper.
To cook stuff cabbage have oven on at 350 degrees.
In baking pan place stuffed cabbage and coat with catalan sauce, add 2 cup water so your cabbagge do not burn.
Cover with foil and let cook for 25-30 min.