Sheet-Pan Kielbasa and Pierogi with Cabbage and Onions
Frozen pierogi go straight onto the pan with smoky kielbasa, sweet onion, and wedges of cabbage, and the oven turns everything golden and crisp at the edges. A quick honey-mustard drizzle and a dollop of sour cream finish this hearty, one-pan dinner that needs only ten minutes of prep.
40 mins
4 servings
Ingredients
- 1 pound Kielbasa
- ½ head of Cabbage (Green)
- 2 tablespoons Fresh Dill
- 1 Yellow Onion
- ½ cup Sour Cream
- 16 Frozen Pierogis
- ½ teaspoon Kosher Salt
- 2 tablespoons Mustard (Spicy Brown)
- ¼ teaspoon Black Pepper
- ½ teaspoon Caraway Seeds
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika (Smoked)
- 3 tablespoons Olive Oil
- 1 tablespoon Honey
Directions
- Heat the oven to 425°F with a rack in the upper-middle position. Lightly oil a large rimmed baking sheet or line it with parchment.
- On the baking sheet, toss the cabbage and onion with half of the olive oil and the smoked paprika, garlic powder, caraway seeds, salt, and pepper. Spread them out and roast for 10 minutes.
- Meanwhile, toss the frozen pierogi (no need to thaw) and kielbasa with the rest of the olive oil in a bowl.
- Stir the vegetables, then nestle the pierogi and kielbasa in a single layer around them. Roast for 18 to 22 minutes, flipping the pierogi halfway, until they are golden and the cabbage is tender with browned edges.
- Stir the mustard and honey together and drizzle it over the hot pan, tossing gently to coat.
- Serve with sour cream and a sprinkle of dill or chives.
