This originated as a Rachel Ray recipe off the Food Network website. I have refined it, abandoned the pierogies, and embraced it for the fast, easy low-carb meal that it is. Even if it is from Ms. Ray....who tends to be a food cheerleader. I don't think that woman is allowed to not like anything.
Anyway, here it is:
Polish Stirfry
2 pounds kielbasa or Polish sausage, cut in angled slices (you can cook these straight from frozen, it will just take a little longer)
Olive oil to coat the bottom of the pan
1 tablespoon butter
1 large onion, quartered and sliced
1 package baby spinach (or the chopped greens of your choice)
1 pound sauerkraut, drained (if you don't like sauerkraut or don't want to bother, substitute with thinly sliced cabbage and add about a tablespoon of apple cider vinegar)
1 teaspoon ground mustard
1 teaspoon paprika
Salt
Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Add olive oil and butter to pan. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add spinach in batches as it wilts into the pan (add cabbage and vinegar before spinachif you are subbing for kraut). When spinach is wilted, add sauerkraut. Season stir-fry with mustard, paprika, and salt. Return kielbasa to pan. Heat through and serve.
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