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Parve
Easy
8 Hours, 30 Minutes
Diets 
(No Jewish food is more versatile than cholent. Read more about successful substitutions and tips to help you prepare the perfect cholent.) For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
4 tablespoons olive oil
2 medium onions, sliced into half rings
1 (12-ounce) package vegetarian or regular chicken apple sausage links, cut into pieces
2 medium potatoes, halved and sliced
1 large carrot stalk, cut into chunks
1 bag (6 ounces) Manischewitz Four Bean Soup Mix (beans should be soaked for a few hours or overnight)
1/2 cup barley
1 teaspoon Pereg Cumin
1 teaspoon paprika
1 carton Manischewitz Vegetable Broth
Heat oil in a medium to large frying pan. Once hot, add onions and sauté until golden, remove to slow cooker or nine- by 13-inch baking pan. Add sausage to the pan and fry until golden, place on top of the onions. Add potatoes and carrots to the pan and brown before adding to the baking pan.
Pour beans and barley over the vegetables. Sprinkle seasoning packet, cumin and paprika over top and then pour in vegetable broth.
If using a slow cooker, cover and set on low, cook a minimum of eight hours and up to 18 for Shabbat lunch. If using a baking pan, cover tightly and place in a 225 degree oven for the same amount of time.
Contributed by Tamar Genger MA, RD, Executive Editor JamieGeller.com
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