Polish Stir-Fry- Rachael Ray (Vegetarian Version) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have changed this to be a vegetarian dish. You can substitute vegetarian kielbasa with the real thing, of course. I have made this a couple of times, and the taste changes depending on the type of pierogis used. You can use beet leaves rather than kale, if you'd like. This is a great way to use up some of those winter greens. I often leave out the kielbasa all together as there is only two of us here and it is just too large of a dish with it included. Vegetarian kielbasa is available under the Tofurkey and Boca brands at your local health food store (at least in California. )You can also order it online. Ingredients:
3 tablespoons softened butter |
1 (18 ounce) package pierogi, frozen (or other potato filled dumpling) |
1 (1/2 lb) package vegetarian kielbasa, cut in slices on an angle (optional) |
1 tablespoon vegetable oil (about enough to cover the pan in one turn) |
1 tablespoon butter |
1 large red onion, quartered and sliced |
1 1/2 lbs kale, trimmed and coarsely chopped |
1 lb sauerkraut, drained |
1 teaspoon dried mustard or 2 tablespoons prepared mustard |
1 teaspoon sweet paprika |
salt and pepper |
2 tablespoons chopped fresh dill or 2 teaspoons dried dill |
2 tablespoons chopped chives |
1 cup sour cream (i use non-fat) |
Directions:
1. Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
2. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
3. Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
4. If using meat kielbasa, drain the fat from the pan.
5. In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
6. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
7. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
8. Toss to combine and transfer to a serving platter.
9. Let the pierogis stick and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
10. Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.
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