Description
This Easy Sheet Pan Pierogi with Kielbasa and Cabbage is a comforting and flavorful one-pan meal that combines crispy roasted cheese and potato pierogies, savory kielbasa sausage, and tender caramelized cabbage. Roasted in the oven with simple seasonings and a squeeze of fresh lemon juice, this dish is perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Main Ingredients
- 16 ounces frozen pierogies (cheese and potato recommended)
- 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
Seasonings and Oil
- 3-4 tablespoons olive oil, divided
- 2 heaping ½ teaspoons garlic powder, divided
- 2 heaping ½ teaspoons onion powder, divided
- Kosher salt, to season (approx. 1 teaspoon plus to taste)
- Ground black pepper, to taste
- ½ lemon, juiced
Instructions
- Preheat the oven: Set your oven to 425°F (220°C), and position a rack in the center of the oven to ensure even roasting.
- Season the cabbage: Place the sliced cabbage in a large bowl. Drizzle with 3 tablespoons of olive oil, sprinkle with ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, and black pepper to taste. Toss everything thoroughly to coat the cabbage evenly.
- Arrange cabbage on the sheet pan: Spread the seasoned cabbage into an even layer on a large sheet pan to create a base for the pierogies and kielbasa.
- Prepare pierogies and kielbasa: In the same bowl you used for the cabbage, add the frozen pierogies and sliced kielbasa. Drizzle with the remaining olive oil as needed, then sprinkle with the remaining garlic powder and onion powder. Toss gently to coat.
- Add pierogies and kielbasa to sheet pan: Nestle the coated pierogies and kielbasa pieces into the cabbage on the sheet pan, making sure they have good contact with the pan surface for optimal roasting.
- Roast the ingredients: Place the sheet pan in the oven and roast for 20 minutes. After 20 minutes, remove the pan and flip the pierogies and kielbasa pieces to brown evenly. Return the pan to the oven and roast for an additional 8 to 10 minutes, until the cabbage is golden and lightly charred, and the pierogies and kielbasa are crispy and browned.
- Finish and serve: Remove the sheet pan from the oven and spritz the juice of ½ lemon over everything. Plate up a generous serving of the roasted cabbage, pierogies, and kielbasa. For extra flavor, serve with sour cream or spice it up with dijonnaise or herbed crème fraîche. Garnish with fresh chives if desired, and enjoy this hearty, easy meal!
Notes
- You can swap cheese and potato pierogies with your preferred variety such as sauerkraut or meat-filled pierogies.
- For added flavor, try serving with dijonnaise or a herbed crème fraîche instead of plain sour cream.
- Ensure the pierogies are spread out enough on the pan to allow for even roasting and crispiness.
- Use a rimmed baking sheet to prevent any juices from spilling in the oven.
- This meal reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
