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5 from 2 reviews

Easy Sheet Pan Pierogi with Kielbasa and Cabbage

Posted by Jess Larson on September 28th, 2025
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Not sure what to do with the bag of pierogi in your freezer? Make this all-in-one Easy Sheet Pan Pierogi with Kielbasa and Cabbage! Juicy kielbasa sausage, frozen pierogi dumplings, and humble cabbage all roast together on one pan for caramelized, crispy edges. No thawing, no boiling, no fuss! Serve with a drizzle of a zingy mustard sauce or herbed sour cream for the coziest weeknight dinner.

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A green baking sheet with baked pierogis, sliced sausage, roasted cabbage, lemon wedges, and a small bowl of creamy dipping sauce garnished with chopped herbs. A serving fork and spoon rest on the tray.
Photography by Gayle McLeod
Prep: 15 min
Cook: 30 min
Serves: 4

How Do You Make Pillowy-Soft Pierogi Even Cozier? Add Hearty Kielbasa and Cabbage! 

Don’t get me wrong, I would happily eat potato-stuffed pierogi all by themselves. 🥰 But the last time I made frozen pierogi from a local Eastern European deli, all I could think was: I’d really like some meat and veggies to go with this…

So I turned to pierogi’s 2 natural BFFS: smoked kielbasa and roasted cabbage. It’s the perfect trifecta of hearty, cheesy comfort and a balanced meal worthy of calling dinner.

A green pan filled with roasted pierogies, sliced kielbasa, and cabbage, topped with chopped chives. A metal measuring cup of creamy dipping sauce with a spoon sits on the tray. this Recipe for Later!
I recently challenged myself to turn a bag of frozen pierogi into an all-in-one sheet pan dinner in less than 30 minutes…this recipe is the result!

Instead of cooking each ingredient separately (and creating a pile of dirty dishes), I throw them all on a sheet pan in the time it takes for the oven to preheat. No need to boil the pierogi at all! 

Baking the potato dumplings from frozen is much easier and still creates the soft, tender texture that makes pierogi so cozy. They steam on the sheet pan, then get deliciously golden and crispy alongside the kielbasa and caramelized cabbage. 

It’s such a ridiculously easy way to take plain pierogi to the next level!

Sliced cabbage, kielbasa, lemons, and seasonings are arranged on a cutting board with a knife. Surrounding the board are sliced jicama, oil in a small jar, and bowls of salt and pepper.
Frozen cheese and potato pierogi, smoky-sweet kielbasa (or any fully-cooked sausage you love!), and sliced green cabbage, plus a few staple spices, make this a simple dinner to whip up on any day of the week.

Sheet Pan Dinner Essentials

How to Make Sheet Pan Kielbasa and Pierogies with Cabbage

You can chop, season, and assemble this sheet pan dinner in 15 minutes or less—a super easy one-bowl, one-pan operation! Be sure to take the time to season each component for maximum flavor.

A glass bowl filled with sliced raw cabbage seasoned with spices sits on a marble countertop beside jars of seasonings, a small jar of oil, a green baking sheet, and a bowl of pepper.
Slice the green cabbage, then toss it with olive oil, garlic powder, onion powder, salt, and black pepper before layering it on the sheet pan. Placing the sliced cabbage directly in contact with the hot pan allows it to get maximum caramelization!
A glass bowl filled with sliced sausage and pierogi, next to a green tray with chopped cabbage, a jar of oil, small bowls with seasonings, and a spoon on a marble countertop.
Toss the pierogi and sliced kielbasa with the same spices, then add to the sheet pan, evenly spacing everything out. I like to slice the sausage on the diagonal for maximum surface area and browning.
A sheet pan with sliced kielbasa, cabbage wedges, and pierogi arranged on it, ready to be cooked. Oil and seasonings are visible nearby on a marble countertop.
Roast the sheet pan in a 425°F oven for 30 minutes, flipping halfway through to ensure everything gets toasty and golden.
Green sheet pan with roasted cabbage wedges, sliced kielbasa, and pierogies. Metal tongs rest on the pan. The food is arranged on a light-colored stone countertop.
It’s ready when the cabbage is tender with lightly charred edges, and the pierogies and kielbasa are golden and crisp.

Quick Serving Suggestions

While the sheet pan pierogies and kielbasa are a meal all on their own, adding a simple sauce will take your dinner over the top. A drizzle of tangy 2-Minute Dijonnaise or a swoop of herbed crème fraîche on your plate adds a creamy richness that ties together all of the smoky, savory-sweet flavors. It’s easy to whip either sauce up while the sheet pan is in the oven!

Roasted pierogies, kielbasa slices, and cabbage are scattered on a baking tray, served with lemon wedges and a bowl of creamy herb dipping sauce with a spoon.
Finish the sheet pan pierogies and kielbasa with a spritz of lemon juice, dollop everything with sauce, and dinner is ready to go!
A bowl filled with pierogi, kielbasa, grilled cabbage, and dollops of a creamy white herb sauce, garnished with chopped fresh chives. A fork, napkin, and extra sauce are beside the bowl.
Is there anything cozier than cheesy potato dumplings with caramelized sausage and veggies?! 🥰

I can’t wait for you to try this RECIPE! If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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Golden-brown pierogies, sliced sausage, and roasted cabbage are arranged on a tray, garnished with chopped chives. A small bowl of creamy dipping sauce is placed in the corner.

Easy Sheet Pan Pierogi with Kielbasa and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Main Dishes
  • Method: Baked, Sheet Pan Recipes
  • Cuisine: Polish, Eastern European
Print Recipe

Description

Not sure what to do with the bag of pierogi in your freezer? Make this all-in-one Easy Sheet Pan Pierogi with Kielbasa and Cabbage!

Juicy kielbasa sausage, frozen pierogi dumplings, and humble cabbage all roast together on one pan for caramelized, crispy edges.

No thawing, no boiling, no fuss! Serve with a drizzle of a zingy mustard sauce or herbed sour cream for the coziest weeknight dinner.

Ingredients

Scale
  • 16 ounces frozen pierogies of choice (I love cheese and potato!)
  • 12 ounces kielbasa sausage, sliced on a slight angle into 1-inch pieces
  • 1 small green cabbage (approx. 16 ounces), cored and sliced into ½-inch strips
  • 3–4 tablespoons olive oil, divided
  • 2 heaping ½ teaspoons garlic powder, divided
  • 2 heaping ½ teaspoons onion powder, divided
  • kosher salt and ground black pepper, to season
  • ½ lemon, juiced

Instructions

  1. Preheat the oven to 425 degrees F, ensuring a rack is in the center position.
  2. Season the cabbage: Add the sliced cabbage to a large bowl. Drizzle with 3 tablespoons olive oil and sprinkle with ½ teaspoon each garlic powder and onion powder. Season with 1 teaspoon kosher salt and black pepper to taste. Toss well to coat, then spread into an even layer on the sheet pan.A glass bowl with chopped cabbage, seasoned with pepper, sits on a countertop. Surrounding the bowl are small dishes containing salt, pepper, and garlic powder, next to a green baking tray.
  3. Add pierogies and kielbasa: To the same bowl, add pierogies and kielbasa. Drizzle with remaining olive oil (if needed) and sprinkle with remaining garlic powder and onion powder. Toss to coat, then nestle into the cabbage on the sheet pan, ensuring everything has good contact with the pan.A baking sheet filled with sliced kielbasa sausage, pierogi, and chopped cabbage, all uncooked and spread out evenly, ready to be baked. Various seasonings and oil are visible nearby on the counter.
  4. Roast: Transfer the sheet pan to the oven and roast for 20 minutes. Remove from the oven, flip the pierogies and kielbasa for even browning, and return to the oven for 8-10 minutes longer, until the cabbage is golden and lightly charred, and the pierogies and kielbasa are golden and crispedA green baking sheet with roasted pierogies, sliced sausage, and cabbage, all seasoned and cooked, with metal tongs resting on the side.
  5. Serve: Spritz the lemon juice over the sheet pan, then plate up a generous scoop of roasted cabbage, pierogies, and kielbasa. Serve with sour cream (or punch it up with dijonnaise or herbed crème fraîche—see Recipe Notes!) and finish with a shower of fresh chives. Enjoy!A green baking sheet filled with pierogi, sliced sausage, and roasted cabbage, garnished with herbs. A small bowl of creamy dipping sauce with a spoon sits in one corner, surrounded by a fork, knife, and napkin.

Equipment

Notes

  • Serving Suggestions: This sheet pan dinner is great on its own, but it really shines when you tie it all together with a punchy sauce. Try my 2-Minute Dijonnaise (a zippy mustard aioli made with mayo, Dijon, and garlic—it’s creamy, tangy, and made for dipping!) or Herbed Crème Fraîche (combine 1 cup crème fraîche, 2 cloves garlic, the juice of ½ lemon, ¼ cup each chopped fresh chives, dill, and parsley, 2 teaspoons apple cider vinegar, and S&P to taste, then mix in enough water for a drizzly consistency). For a fresh veggie side dish, try my Simple Mixed Greens Salad—its red wine vinaigrette cuts through the richness of this sheet pan dinner beautifully.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of olive oil until warmed through.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A green sheet pan with roasted pierogis, sliced kielbasa, and cabbage, garnished with herbs. A small bowl of creamy dip sits in the center, with a lemon wedge and fork nearby on a tan napkin.
A bowl filled with pierogi, sliced kielbasa, and cooked cabbage, topped with dollops of creamy white sauce and chopped chives, with a fork resting inside.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 9.30.25
    Alison said:

    Way easy! Got cabbage in my CSA and this was the perfect recipe to use it. Definitely recommend that dijonaise.

    Reply
  2. 9.29.25
    Doreen said:

    I found this recipe tonight as I was looking for dinner inspiration and it is exactly what I needed. Super easy and absolutely delicious. Thank you Jess!

    Reply