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    You are in: Home / Recipes / Polish Stir-Fry- Rachael Ray (Vegetarian Version) Recipe
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    Polish Stir-Fry- Rachael Ray (Vegetarian Version)

    Polish Stir-Fry- Rachael Ray (Vegetarian Version). Photo by FLKeysJen

    1/1 Photo of Polish Stir-Fry- Rachael Ray (Vegetarian Version)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    VegSocialWorker's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
    3. 3
      Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
    4. 4
      If using meat kielbasa, drain the fat from the pan.
    5. 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. 6
      Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
    7. 7
      Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
    8. 8
      Toss to combine and transfer to a serving platter.
    9. 9
      Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
    10. 10
      Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.

    Ratings & Reviews:

    • on January 10, 2012


    • on January 26, 2008


      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Polish Stir-Fry- Rachael Ray (Vegetarian Version)

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.4
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 14.5 g
    Cholesterol 60.4 mg
    Sodium 973.1 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 7.6 g
    Sugars 5.7 g
    Protein 8.6 g

    The following items or measurements are not included:


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