- 1/2 large green cabbage, 1-inch wedges, core intact
- 1 medium yellow onion, peeled and cut into ½-inch wedges, core intact
- 12 ounces fully cooked Polish kielbasa, sliced into 1-inch coins
- vegetable oil, for drizzling
- kosher salt and freshly ground black pepper, to taste
- 1 teaspoon caraway seeds (optional)
- 1 (16-ounce) package frozen potato and onion pierogi
- 3 tablespoons unsalted butter, melted and divided
- 1/2 cup sour cream
- 1 tablespoon chopped fresh dill, plus more for serving
Simple and satisfying, this fully loaded sheet pan supper has all the makings of a delicious, easy dinner. Polish kielbasa, green cabbage and pierogi line a baking sheet for this family-friendly meal — serve it on any cold winter’s day when you’re craving comfort food.
If you’ve never had them, pierogi are a staple of Polish cooking. The little pockets come in a variety of fillings, most often potato with either onion, cheese or sauerkraut. They’re widely available in the grocery store freezer section and are perfect to add to the dinner rotation because of their ease — you can cook them directly from frozen!
Cabbage and kielbasa are both classic additions to this meal, as you’ll often find them as counterparts to pierogi. Here, the cruciferous veggie is sliced into wedges and sprinkled with caraway, which adds a mild licorice flavor reminiscent of fennel. If that flavor profile isn’t your thing, you can completely omit the spice or replace it with a little sweet or hot paprika. Kielbasa is traditionally pork or a blend of pork and beef, but turkey is also available in some markets.
Sheet pan meals are a great way to quickly get dinner on the table and make for an easy cleanup, but they can also be magical in the flavor department. In this case, the juices from the sausage add a garlicky smokiness to the cabbage and pierogi and help them caramelize. The best part? All of this is happening without you lifting a finger!
Swap Option: One pound of Brussels sprouts can be used in place of the cabbage (trim the stem ends and cut in half.). For best browning results, arrange them cut side down on the baking sheet.
Extra, extra: You’ll have leftover cabbage. Thinly slice it and add it to a soup or a stir-fry later in the week (or next — it holds up for a while)!
Adjust an oven rack to the middle position and heat to 400 F.2.
Arrange cabbage wedges on a large rimmed baking sheet and brush both sides with oil, making sure they’re evenly coated. Season both sides with salt, pepper and, if using, caraway seeds.3.
In a large bowl, toss frozen pierogi and onion wedges with half of the melted butter and a pinch of salt and pepper; arrange on the baking sheet with the cabbage. Add kielbasa to the baking sheet. Pour remaining butter over all of the ingredients.3.
Roast for 10 minutes, then flip pierogi. Roast for 10 to 15 minutes more, until cabbage and onions are tender and slightly charred, and sausage and pierogi are lightly browned.4.
Meanwhile, combine sour cream and dill in a small bowl; season with salt and pepper. Serve alongside the kielbasa, cabbage and pierogi. Sprinkle with more dill, if desired.
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