Pierogi and Kielbasa Sheet Pan Dinner
Experience the magic of a simple yet elegant Pierogi and Kielbasa Sheet Pan Dinner. Boil pierogi, toss with cabbage and kielbasa on a sheet pan, season, bake, and garnish. This Polish-inspired dish delivers impressive flavors with minimal effort—a perfect dinner solution.
Equipment
- Large sheet pan
- Mixing bowls
- Large pot for boiling pierogi
Ingredients
- 1 package (16oz) frozen pierogi (potato and cheese or your preferred filling)
- 1 head of cabbage shredded
- 1 lb kielbasa sausage sliced into rounds
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cloves garlic minced
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Sheet Pan: Line a large sheet pan with parchment paper or lightly grease it.
- Boil the Pierogi: In a large pot, bring water to a boil. Cook the pierogi according to the package instructions. Drain and set aside.
- Combine Ingredients on the Sheet Pan: Spread the shredded cabbage, sliced kielbasa, and boiled pierogi evenly on the prepared sheet pan.
- Season and Drizzle: In a small bowl, mix olive oil, smoked paprika, minced garlic, salt, and pepper. Drizzle this mixture over the ingredients on the sheet pan.
- Toss and Coat: Gently toss everything on the sheet pan to ensure that the cabbage, pierogi, and kielbasa are evenly coated with the seasoned oil.
- Bake: Place the sheet pan in the preheated oven and bake for approximately 25-30 minutes or until the pierogi are golden and the cabbage is tender, tossing halfway through.
- Garnish and Serve: Once done, remove from the oven, sprinkle with fresh chopped parsley, and serve immediately.
Notes
- Experiment with different pierogi fillings for variety.
- Serve with a dollop of sour cream or a side of applesauce for an authentic touch.
- Leftovers can be refrigerated and reheated, but note that the pierogi might lose some of their crispness.