Pierogi and Kielbasa Sheet Pan Dinner

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Pierogi and Kielbasa Sheet Pan Dinner

This pierogi and kielbasa sheet pan dinner delivers sizzling sausage, perfectly braised cabbage, and crispy-yet-creamy pierogi cooked all in one pan. With less than 10 minutes of prep required, sheet pan meals check all the boxes for a filling dinner—sides included. But if you want to get ahead off the dinnertime rush, you can even slice the onion, sausage, and cabbage a day in advance! As this easy dinner recipe bakes, the smoky sausage perfumes the cabbage and onions, and the pierogi become crispy and tender. All that's left to do is toss everything in a delicious mustard vinaigrette and serve with a big dollop of sour cream.

Servings:

Calories: 950kcal

Author: The Pioneer Woman

Ingredients

½ medium head green cabbage cored and sliced thin
1 medium yellow onion sliced thin
½ cup olive oil divided
1½ teaspoon kosher salt divided
1 teaspoon ground black pepper divided
1 pound frozen pierogi
1 pound kielbasa sliced 1/2-in. thick
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
2 teaspoons honey
1 clove garlic finely chopped
2 tablespoons chopped fresh tarragon

Instructions

Preheat the oven to 400°F.
Line a half sheet pan with foil.
In a medium bowl, toss the cabbage, onion, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper until well combined. Place on the prepared baking sheet.
In the same bowl, toss the frozen pierogi with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper until the pierogi are well coated. Arrange on the prepared baking sheet along with the sliced kielbasa.
Bake for 20 minutes.
Stir the cabbage and flip the pierogi.
Bake until the cabbage is golden and the kielbasa and pierogi are crispy, 20 to 30 minutes more.
Meanwhile, in a medium bowl or measuring cup, whisk together the vinegar, mustard, honey, garlic, remaining ¼ teaspoon salt, and ¼ teaspoon pepper.
Whisk in the remaining ¼ cup oil until well combined.
Drizzle half of the dressing over the cabbage, pierogi, and kielbasa, tossing to combine.
Top with tarragon or parsley and serve hot with the remaining dressing and sour cream.

Notes

Prepping for a crowd? Easily double the recipe with two sheet pans. Simply set up your oven racks on the upper and lower third level and swap the pans on the racks halfway through baking.

Nutrition