why make this recipe
Pierogi and Kielbasa Sheet Pan Dinner is a hearty and satisfying meal that combines the flavors of Polish cuisine in a simple and easy-to-make dish. Cooking everything on one pan means less cleanup, and the combination of crispy pierogi, savory kielbasa, and sautéed cabbage offers a delightful mix of textures and tastes. It’s perfect for weeknight dinners or for entertaining friends and family.
how to make Pierogi and Kielbasa Sheet Pan Dinner
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:
- Preheat the oven to 400°F. Line a half sheet pan with foil.
- In a medium bowl, toss the cabbage, onion, 2 tablespoons of olive oil, ¾ teaspoon of salt, and ½ teaspoon of pepper until everything is well combined. Place the mixture on the prepared baking sheet.
- In the same bowl, toss the frozen pierogi with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until the pierogi are coated evenly. Arrange the pierogi 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, about 20 to 30 minutes more.
- Meanwhile, in a medium bowl or measuring cup, whisk together the red wine vinegar, dijon mustard, honey, garlic, remaining ¼ teaspoon of salt, and ¼ teaspoon of pepper. Whisk in the remaining ¼ cup of olive oil until well combined.
- Drizzle half of the dressing over the cabbage, pierogi, and kielbasa, tossing everything to combine. Top with fresh dill or parsley and serve hot with the remaining dressing and sour cream.
how to serve Pierogi and Kielbasa Sheet Pan Dinner
Serve the Pierogi and Kielbasa Sheet Pan Dinner hot from the oven. You can drizzle extra dressing over each serving and offer sour cream on the side for dipping. This dish also pairs well with a light salad or crusty bread for a complete meal.
how to store Pierogi and Kielbasa Sheet Pan Dinner
If you have leftovers, let the dish cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it in the oven or microwave until heated through.
tips to make Pierogi and Kielbasa Sheet Pan Dinner
- Make sure the pierogi are frozen before using to ensure they cook properly.
- For an extra crispy finish, spread out the pierogi and kielbasa in a single layer on the pan.
- Feel free to add other vegetables like bell peppers or carrots for more flavor and nutrition.
variation
You can customize this dish by using different types of sausage, such as turkey or chicken sausage. Additionally, try adding other spices or herbs to suit your taste, like paprika for a smoky flavor.
FAQs
1. Can I use fresh pierogi instead of frozen?
Yes, you can use fresh pierogi. If using fresh, reduce the baking time, as they typically cook faster than frozen pierogi.
2. What can I replace kielbasa with?
If you prefer a different meat, consider using smoked sausage, turkey sausage, or even a vegetarian sausage alternative for a plant-based option.
3. How do I know when the dish is done cooking?
The dish is done when the cabbage is golden brown and tender, and both the pierogi and kielbasa are crispy at the edges. A total cooking time of about 40 to 50 minutes should achieve this.