Description
This Pierogi and Kielbasa Sheet Pan Dinner is your go-to for an easy, tasty one-pan meal. It’s hearty, full of flavor, and requires barely any cleanup!
Ingredients
- 1 (16–18 oz) package frozen potato & cheese pierogi
- 12 oz smoked kielbasa sausage, sliced into ½-inch rounds
- ½ small green cabbage (about 4 cups), cored and sliced into thin wedges or shreds
- 1 medium red onion, thinly sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and freshly cracked black pepper, to taste
- Optional toppings: sour cream, fresh dill or parsley, sauerkraut, mustard, or a squeeze of lemon
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the cabbage and red onion with Dijon mustard, 1 tablespoon olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Toss until evenly coated.
- Transfer the cabbage mixture to a sheet pan. Arrange the pierogi and kielbasa on top. Drizzle with the remaining 1 Tbsp olive oil, then sprinkle the pierogi lightly with salt and pepper.
- Bake for 20 minutes. Remove from the oven, flip the pierogi and kielbasa, and stir the cabbage. Roast another 15–20 minutes, until pierogi are golden and cabbage is caramelized at the edges.
- Transfer to plates and add your desired toppings.
Notes
Have leftover pierogi and kielbasa? Store them in an airtight container in the fridge for up to 3 days. You can reheat them in a pan over medium heat for 3-5 minutes or place in the microwave for 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Eastern European