It’s cool outside, which means it’s time to break out the cozy sweaters and dust off your slow cooker.
Slow cookers are a working person’s best friend for fast, easy and delish weeknight dinners. They are also ideal for Shabbat! Throw everything in Friday morning, and by the evening, dinner is all ready. Or, prep your ingredients Friday afternoon, and you’ll have a comforting, Shabbat lunch all set and ready.
But don’t stop at cholent – here are 14 other delectable Jewish dishes you can make in your slow cooker.
Pronounced: CHO-lent, Origin: Yiddish, but believed to be derived from French, a slow-cooked stew traditionally prepared for and left cooking over Shabbat.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.