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
- Preheat the oven to 425 degrees F, ensuring a rack is in the center position.
- 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.
- 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.
- 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 crisped
- 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!
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.