Ingredients
- 3 tablespoons softened butter
- 1 package frozen pierogis, potato filled dumplings -- any brand or variety
- 1 1/2 pounds kielbasa, cut in large slices on an angle
- 1 tablespoon vegetable oil, 1 turn of the pan
- 1 tablespoon butter
- 1 large red onion, quartered and sliced
- 1 1/2 pounds kale, trimmed and coarsely chopped
- 1 pound sauerkraut, drained
- 1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard
- 1 teaspoon sweet paprika, 1/3 palm full
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves
- 2 tablespoons chopped chives
- A handful of parsley leaves, chopped
- 1 cup sour cream
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 high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. 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 pan. Toss to combine and transfer to a serving platter.
Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 66 reviews
By laura3421_12557992
uxbridge, 61
on January 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
You can't think of this as a typical kielbasa and pierogi dish. It's more like what it's called, a stir fry, with all of those delish polish flavors. My husband is German, so he's a die hard fan of sauerkraut. Me? Not so much. The kale and paprika really balance it out here though. This is one of my favorite, quick, comfort meals, and I cook ALOT! And hey, you can never get enough greens, especially when they taste this good. Thanks Rach! I never would have thought of this on my own.
By pamround_11598755
Vancouvef, BC
on January 23, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
a very good recipe but my perogies stick to the pan and now i boil them!
By Cilantro Sandy
Astoria, NY
on September 25, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I found it to be bland and not inexpensive either. It is filling though and yields a good amount for leftovers if you need to stretch a dollar (don't we all?. I used potato cheddar pierogis. Perhaps I should have used potato and garlic pierogis? The prep was easy. I won't be making this again, however. Too boring.
Read all 66 reviews