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.
I use Grow & Behold pasture raised beef for optimal results.
- Duration
- Cook Time
- Prep Time
- 6-8 ServingsServings
Ingredients
For the brisket:
- 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
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
Preparation
1. 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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