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.
Times
- Prep Time : 5 min
- Cook Time : 3 hour
- Ready Time : 3 hour, 5 min
Servings
Ingredients
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
Directions
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.
Nutrients
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
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6 Responses to Sweet Cabbage Brisket with Thyme Roasted Potatoes
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Wonderful recipes!
This brisket sounds amazing! I love a saucy brisket. Thanks for sharing thi recipe!
Mmmm, sweet and sour. Love pot roast with this kind of sauce.
Mmmm, sweet and sour.Love pot roast with this kind of sauce.
Time to start thinking Pesach?! This does look delicious- can I make it all year round too?!
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.