Polish Stir-Fry- Rachael Ray (Vegetarian Version)
"From Food Network website. 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."
photo by FLKeysJen
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
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
- 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.
- Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
- Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
- If using meat kielbasa, drain the fat from the pan.
- 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.
- Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
- Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
- Toss to combine and transfer to a serving platter.
- Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
- Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.
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Reviews
-
i was a bit hesitant, even as it was finishing cooking, but this was really good! I ended up kind of overcooking the bottom of the pierogies but they were still good. I couldn't find Kale anywhere so I used big spinach leaves and it was quite good. I also used regular kielbasa. Very hearty meal. Thanks :) -
Great blend of flavors & satisfying healthy meal (we didn't use butter.) We didn't care for the Tofurkey kielbasa at all so will use meat next time or leave it out; also, I may use my wok to have more room for the kale.
RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
