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Passover Cholent

By: Sharon Matten January 06, 2022
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.
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Servings: 1

Ingredients

  • 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

Knaidel

  • 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.

Instructions

  1. 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.
  2. Set aside.

To make the knaidel

  1. Whisk the eggs, oil , water, salt and pepper in a medium bowl.
  2. Add the matzoh meal and stir until all the ingredients are incorporated.
  3. Set aside while preparing the cholent.
  4. The knaidel can be made in advance and refrigerated for a few hours until you are ready to prepare the cholent.
  5. Layer the onions, meat, potatoes, and kishke in the prepared pan.
  6. Cover with the ketchup and onion soup mix.
  7. Form golf-ball sized balls out of the knaidel mixture and place over the cholent.
  8. Cover the entire cholent with boiling water.
  9. Seal the cholent tightly with aluminum foil or a snug fitting lid.
  10. Place in the oven and allow to cook overnight.

Tips

Notes

  • 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.

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