Polish Stir-Fry- Rachael Ray (Vegetarian Version)

READY IN: 40mins




  • 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.