Thursday, November 28, 2013

Kielbasa Loaf and Haluski




Gearing up for the holidays means a couple of dishes must be at the table for the holidays. Kielbasa Loaf and halsuki  are two of them. For folks not into cooking your own, some of the best kielbasa and kielbasa loaf anywhere can be ordered and bought from Kowalonek's http://www.kielbasy.net/  and Masser's  http://www.massersfarmmarket.com/  here in the heart of the coal region. Kowalonwek's has international fame as the best, but they duel every year, LOL. 

But for those that do like to cook, here it is. 

 Kielbasa Loaf:

2 1/2 lbs ground beef
2 1/2 lbs ground pork
3 tbs tender quick (cole's hardware has this here)
1 tbs garlic powder although i usually add more, lol
1/2 tbs black pepper
1 tbs mustard seed
2 cups ice water

Mix well, form into loaf on a cookie sheet and bake at 400 degrees for an hr.

Haluski is a great way to use up your fall garden cabbage and is always yummy. I always serve mine with a side of applesauce, but then, I eat applesauce with everything, LOL.

Haluski:

The quick version is this--

1 head cabbage
1 package wide noodles
Onions to taste
Butter
Salt and pepper

Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.

Variation 2: Cut the cabbage up any way you like, do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease (If you ever make bacon, always save the grease! It keeps a long time in the fridge.) or the 'grease' of your choice. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease as you need it. Add the cooked noodles and serve.

Full version:

Dough:
2 C flour
pinch salt
1 egg, well beaten

Cabbage: 
1 large chopped onion
2 tsp oil
1 medium head cabbage
garlic powder to taste

Cabbage part-- saute onion in oil, add chopped cabbage and steam /saute until tender.

Dough part-- Add enough milk t make dough stiff when mixed. Roll out thin (1/8 inch) on floured board and cut into 2 inc squares. Drop dough into boiling water and cook 3 minutes. drain, rinse and let dry for a few minutes. Add dough to to steamed cabbage and simmer around 30 minutes. The more butter, the merrier.

3 comments:

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  2. This is a long shot, as I see this recipe was posted nearly three years ago, but this is the ONLY recipe for keilbasa loaf I have been able to find online. What is the purpose of the ice water? Am I really supposed to mix it in with the meat? Seems to me like it would only serve to make a sloppy mess of things.

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  3. The ice water helps to set the loaf and will help cook it and cook off when baking it. You have 5lbs of meat to set. Depending on your mix (how ground), it may take less, it may take more. Hope this helps! Either way, it will stay taste good, LOL!

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