Polish Stir-fry- Rachael Ray (vegetarian Version)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.