Italian Cholent

A little taste of Italy from your slow cooker.


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Italian Cholent


2 lbs brisket, cubed
1 onion, sliced
2 potatoes, cut into chunks
1 spring rosemary, chopped
3 garlic cloves, diced
1/2 lb cannelini beans, soaked overnight
2 teaspoons salt
1 package Matzo ball mix, made per package directions (optional)
1 lb Swiss chard, chopped


at least 12




Categories: Entree, Ashkenazi, Cholent, traditional, Shabbat


Put brisket, onion, potatoes, rosemary, garlic, beans and salt in a large crock pot.

Cover with water and top with matzo balls. Turn on low and cook for about 18 hours.

Saute chard with a little water until wilted, set aside and mix in just before serving. On Shabbat this can be done by spooning the cholent into a bowl and mixing in the chard.

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Tamar Genger, MA, RD

Tamar is a Registered Dietician and Executive Editor for Joy of with Jamie Geller, which features more than 5,700 recipes, kosher chefs, bloggers, and more. The companion print magazine is published bimonthly and is revolutionizing the way people think about kosher food.