Ingredients:
3 tablespoons softened butter
1 (18 ounce) packages 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 onions, 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)
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.