Ingredients
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3 tablespoons softened butter
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1 (18 ounce) package pierogi, frozen (or other potato filled dumpling)
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1 (1/2 lb) package vegetarian kielbasa, cut in slices on an angle
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1 tablespoon vegetable oil (about enough to cover the pan in one turn)
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1 tablespoon butter
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1 large red onion, quartered and sliced
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1 1/2 lbs kale, trimmed and coarsely chopped
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1 lb sauerkraut, drained
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1 teaspoon dried mustard or 2 tablespoons prepared mustard
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1 teaspoon sweet paprika
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salt and pepper
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2 tablespoons chopped fresh dill or 2 teaspoons dried dill
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2 tablespoons chopped chives
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1 cup sour cream (I use non-fat)
Instructions
- 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.