Prep 20 mins
Cook 20 mins
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.
- 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)
- 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.
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.