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Sweet Cabbage Brisket with Thyme Roasted Potatoes


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Sweet Cabbage Brisket with Thyme Roasted Potatoes


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Sweet Cabbage Brisket with Thyme Roasted Potatoes

One of my most beloved Passover recipes is the Un-Stuffed Cabbage Soup from my first book, Quick & Kosher Recipes From The Bride Who Knew Nothing (that’s me!). This is an entrée inspired by the family, friend, and neighborhood favorite.


  • Prep Time : 5 min
  • Cook Time : 3 hour
  • Ready Time : 3 hour, 5 min




    For the brisket:

    • 1 (5-pound) brisket
    • 1 (16-ounce) bag shredded cabbage
    • 1 (28-ounce) can crushed tomatoes
    • 3 cups tomato sauce
    • ½ cup light brown sugar
    • 2 tablespoons white wine vinegar
    • 1 tablespoon kosher salt
    • 1 teaspoon onion powder

    For the potatoes:

    • 4 pounds mixed fingerling and new potatoes, halved
    • 2 tablespoons olive oil
    • 3 cloves garlic, smashed
    • 1 tablespoon thyme
    • ½ teaspoon kosher salt
    • Freshly ground black pepper


    Place brisket in a large Dutch oven or heavy pot. Add cabbage, crushed tomatoes, tomato sauce, sugar, vinegar, salt, and onion powder and cover. Bring to a boil. Reduce to a simmer and cook about 3 hours or until meat is very tender.
    Meanwhile, prepare the potatoes. Preheat oven to 400°F. On a large baking sheet, toss potatoes with oil, garlic, thyme, salt and pepper. Roast 30 to 40 minutes or until tender. Serve slices of brisket with roasted potatoes and a little extra sauce.

    As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now

    Nutrition information based on 8 servings. 


    Servings Per Recipe: 6-8

    Amount Per Serving

    • Calories: 880
    • Total Fat: 40g
    • Cholesterol: 264mg
    • Sodium: 1376mg
    • Total Carbs: 39g
    •     Dietary Fiber: 7.7g
    • Protein: 91g


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    8 Responses to Sweet Cabbage Brisket with Thyme Roasted Potatoes

    1. Wonderful recipes!

    2. This brisket sounds amazing! I love a saucy brisket. Thanks for sharing thi recipe!

    3. Mmmm, sweet and sour. Love pot roast with this kind of sauce.

    4. Mmmm, sweet and sour.Love pot roast with this kind of sauce.

    5. Time to start thinking Pesach?! This does look delicious- can I make it all year round too?!

    6. avatar says: SReich

      I am sorry to say this recipe is not good. The sauce is okay, if bland. I recommend adding a smokey sweet paprika and, at the last minute, raisins, which bring home the stuffed cabbage theme. But without browning the meat first it just did not cook well. The first night the meat was tough and unpleasant. With the leftovers, I cooked the sliced meat in the sauce in a relatively low oven for an hour, and the meat was no more tender than the first night. Also, what’s with the onion powder? Go the extra mile and chop an onion.

    7. I’ve been making my brisket similar to that for years except i use sour kraut and ketchup and dry onion soup. It’s famous among my family.

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