Polish Stir-Fry- Rachael Ray (Vegetarian Version)

Name: Polish Stir-Fry- Rachael Ray (Vegetarian Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.", "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 saute 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."]

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Polish Stir-Fry- Rachael Ray (Vegetarian Version) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!