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.
I use Grow & Behold pasture raised beef for optimal results.
Sweet Cabbage Brisket with Thyme Roasted Potatoes
Servings
6 Servings
Ingredients
- 1 5-pound brisket, I use Grow and Behold Pasture-raised beef 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
- 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
Instructions
- 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.2. 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 Jamie Geller’s Brisket 101 E-book. BUY IT TODAY.
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sounds great!!!
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.
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.
Time to start thinking Pesach?! This does look delicious- can I make it all year round too?!
Mmmm, sweet and sour.Love pot roast with this kind of sauce.
Mmmm, sweet and sour. Love pot roast with this kind of sauce.
This brisket sounds amazing! I love a saucy brisket. Thanks for sharing thi recipe!
Wonderful recipes!