This Pierogi and Kielbasa Dinner Only Takes a Sheet Pan

Leah Perez
·3 min read
1

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.

What are pierogi?

Popular throughout Eastern Europe and beyond, Polish pierogi are filled dumplings that can contain savory or sweet fillings and are served boiled or fried. The dough is made with flour, eggs, water, salt, and sometimes sour cream, with a texture similar to potstickers or ravioli. Sweet fillings include berries and sweetened farmer’s cheese. Savory fillings can stand alone or be combinations of potato, cheese, onions, sauerkraut, mushrooms, spinach, or meat. The store-bought frozen pierogi used in this recipe are stuffed with potato and cheese.

What do you traditionally serve with pierogi?

Boiled pierogi are often tossed in butter and served with onions, bacon, and sour cream. Fried pierogi are served similarly, without butter, but with the addition of apple sauce for a savory-sweet bite. These baked pierogi are right at home alongside kielbasa, cabbage, onion, and a zippy mustard vinaigrette. Just don't forget the sour cream!

Can you substitute smoked sausage for kielbasa?

Yes, any good smoked sausage will be delicious in this sheet pan dinner. You could use bratwurst or even chicken sausage. Just choose a pound of your favorite!

Do you have to boil the pierogi for a pierogi and kielbasa sheet pan dinner?

There's no need to boil frozen pierogi before roasting them! Because the inside is already fully cooked, these dumplings only need a light coating of oil to cook the dough and give them a crunchy exterior.

Yields: 4 servings

Prep Time: 10 mins

Total Time: 1 hour

Ingredients

  • 1/2

    medium head green cabbage, cored and sliced thin

  • 1

    medium yellow onion, sliced thin

  • 1/2 c.

    olive oil, divided

  • 1 1/2 tsp.

    kosher salt, divided

  • 1 tsp.

    ground black pepper. divided

  • 1 lb.

    frozen pierogi

  • 1 lb.

    kielbasa, sliced 1/2-in. thick

  • 2 tbsp.

    red wine vinegar

  • 2 tbsp.

    stone-ground dijon mustard

  • 2 tsp.

    honey

  • 1

    clove garlic, finely chopped

  • 2 tbsp.

    chopped fresh dill or parsley

  • Sour cream, for serving

Directions

  1. Preheat the oven to 400°F. Line a half sheet pan with foil.

  2. 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.

  3. 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.

  4. 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.

  5. 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 dill or parsley and serve hot with the remaining dressing and sour cream.

Tip: 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.

You Might Also Like