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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Enlitened Traditional Cholent

Source: Enlitened Kosher Cooking by Nechama Cohen

A traditional Shabbat stew made with beef, chicken, vegetables, and barley.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	251.4

Total Carbs	33.3 g

Dietary Fiber	7.1 g

Sugars	3.0 g

Total Fat	7.2 g

Saturated Fat	1.7 g

Unsaturated Fat	1.2 g

Potassium	490.7 mg

Protein	14.1 g

Sodium	45.2 mg

Dietary Exchanges 7.2 Fat, 1.0 Vegetables, 0.6 Meat, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup barley, pearl 8.0
8 oz round roast, lean 6.0
6 each chicken wings, raw 1.0
1 tbsp olive oil 1.0
1 each cooking spray 1.0
1 each medium onions 1.0
1 each fresh leeks 6.0
6 each medium garlic cloves 3.0
3 each small potatoes 2.0
2 cup kohlrabi 2.0
2 each large zucchini 1.0
1 pinch salt and pepper 2.0
2 tbsp paprika 0.5
0 1/2 tsp paprika, hot, Hungarian 0.5
0 1/2 tsp ground cumin 1.0
1 cup Soda, cola, diet, with nutrasweet

Directions

The day before serving, prepare the cholent in a heavy pot or slow cooker by doing the following: Put the barley in a bowl. Cover with boiling water. Let stand until ready to use.
Boil meat and chicken. Remove fat.
Heat 2 tablespoons oil together with the cooking spray in a large non stick skillet over medium heat for a few seconds.
Add the leeks and onions, stir and lower heat. Cook until the leeks and onions start to brown, stirring occasionally.
Add garlic and a few drops of water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
Rinse and drain the barley, and add to the meat, chicken and vegetables. Season and cover with cold water and bring to a boil. Lower the heat and simmer for several hours.