Please enter the email you’re using for this account.
My husband and his cousins used to savor the Alexander Rebbetzin’s cholent, so my grandmother called the Rebbetzin and got the recipe. When I got married, my grandmother helped me adapt it for a travel-size crockpot.
1 very small onion, diced and sautéed in oil (I sometimes skip the sautéing)
a sprinkling of salt
a sprinkling of black pepper
a sprinkling of garlic powder
1/4 cup cholent beans
1/8 cup barley
1/2 cup oil (makes the potatoes melt in your mouth)
2 teaspoons salt
1 slice of flanken
3 small potatoes, peeled
kishka
Soak beans in water overnight.
In the morning, put everything in the travel-size crockpot and add water to cover.
Cook on high until Shabbos, then turn down to low.
How Would You
Rate this recipe?
Please log in to rate
![Dovid's Famous Cholent [I may be pretty young but this cholent is still yum]](https://images.kosher.com/uploads/Member_recipes_Dovid_famous_cholent.jpg)
barley is not gluten free