- 2 large onions, quartered
- 1 1/2 pounds cholent meat
- 5-6 large potatoes, peeled and halved
- 1 pound kosher for Passover kishke (you can add a second if you like)
- 1/2 cup ketchup
- 3 tablespoons onion soup mix
- oil or non-stick vegetable spray
- boiling water
- 4 large eggs
- 1/4 cup oil
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup matzoh meal
This is the perfect recipe for your Passover Shabbat meal. No kitniyot in this recipe, and you can adapt it according to your taste preferences too.
- Spray a large oven-safe pot or large roasting pan (or if using a crock pot grease the insert pot) with non-stick vegetable spray or grease with oil.
- Set aside.
To make the knaidel
- Whisk the eggs, oil , water, salt and pepper in a medium bowl.
- Add the matzoh meal and stir until all the ingredients are incorporated.
- Set aside while preparing the cholent.
- The knaidel can be made in advance and refrigerated for a few hours until you are ready to prepare the cholent.
- Layer the onions, meat, potatoes, and kishke in the prepared pan.
- Cover with the ketchup and onion soup mix.
- Form golf-ball sized balls out of the knaidel mixture and place over the cholent.
- Cover the entire cholent with boiling water.
- Seal the cholent tightly with aluminum foil or a snug fitting lid.
- Place in the oven and allow to cook overnight.
- You can also theoretically put this cholent on a blech or in a crock pot overnight, although I’ve always used the oven method.
- I usually remove the casing from the kishke and place it in the pan – I find it gives the cholent a great flavor. You can leave the casing on if you like and slice it when serving the cholent.
- You can personalize this cholent by adding more meat, or other ingredients. If you'd like a thicker cholent add a little less water.