Vegetarian Chicken Apple Sausage Cholent

vegetarian cholent

August 21st 2014By Tamar Genger MA, RD

If you are looking for a different kind of cholent this one is for you. You can make it vegetarian as I did using veggie chicken apple sausage, but you can still keep it pretty healthy by using real chicken apple sausage. I do suggest frying the onions and sausage and even the vegetables before cooking for added flavor.


Root Vegetable Cholent

Healthier Root Vegetable Cholent Slow Cooker Stew

February 6th 2015By alezohn

I love seasoning cholent with spices for their flavor and because they add lots of good-for-you compounds, but feel free to substitute, add more, or omit. Turmeric is a nutritional powerhouse and the smoked paprika adds a lovely smokiness to this classic comfort food. The cholent should cook for a minimum of 8 hours but can also be set before shabbat and eaten at lunch.


Lentil, Sausage and Cabbage Slow Cooker Cholent

Cabbage Lentil and Sausage Slow Cooker Stew

June 23rd 2015By Joy of Kosher

This slow cooker recipe can be put up in the morning and served that night or left on overnight for Shabbat. It is warming and hearty, but a little lighter than your average cholent, making it a good substitute during the Summer. Plus it is almost like a sausage with kraut and lentils that one might serve at a Summer BBQ.


How to Make Cholent


January 7th 2013By Jamie Geller




October 14th 2013By Einat Admony

Hamin is a traditional peasant dish. Basically, instead of throwing out the leftovers from the past week, the Jewish balaboostas of the world threw all the meat, bones, and vegetables from that week’s meals into a pot and let them simmer overnight. There are different ways to prepare hamin—European Ashkenazi Jews add kishke (intestines), while the Sephardic Jews of Moroccan, Yemenite, Iraqi, and Iranian descent add spices, beans, barley, and wheat. There’s plenty of room here for variety; try adding quince or dates instead of prunes. You’ll need cheesecloth and kitchen string.


Family Heirloom Chulent


April 7th 2011By Jamie Geller

This recipe used to be top secret. My husband made it for Shabbos every week and he never divulged the details, even to me! Then one Friday he wasn't feeling well and rather than give up his weekly chulent, he let me take over. I was so nervous. It wasn't a success the first time, but I've practiced and now we're neck and neck. It was his father's recipe, passed on to his older brother, then passed on to him. It was supposed to go straight to our son but I got it first! I guess you could say I am now an honorary member of the men's club. Note: You can substitute the 3 tablespoons Chicken Consommé Mix + 3 cups water with 3 Cups Chicken Broth.


David Mitnick’s Winning Chulent Recipe


January 8th 2011By Joy of Kosher

From Joy of Kosher – winning chulent recipe. One 18 Quart roaster oven (crock-pot) full of this chulent can feed approx 50 people gathered for a lunch simcha! (65 people if they ate a lot at Kiddush) Helpful hint – extend the life of your roaster oven by setting up a Shabbos clock to shut off the oven after the chulent has been removed so its thermostat doesn’t get too much use when nothing is in the oven.


Cholent-Egg Salad


Cholent – the Ultimate Shabbos Food


February 8th 2011By Jamie Geller

Cholent - no two are alike, not even two in the same house, made week after week in the same pot. There’s always a little something different or special about the cholent in my house.




January 10th 2013By Shifra Klein

In an upscale French restaurant this dish would be called cassoulet which essentially is a bean stew. (Everything sounds better in French.) Cholent is an easy and hearty dish to prepare.


A Taste of Cholent


January 24th 2011By Tamar Genger MA, RD