Chef notes

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.

Technique Tip: 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)!