Put your freezer to work with this family-friendly meal of sheet pan pierogies, kielbasa, and cabbage. There's minimal prep involved, everything cooks on one baking sheet, and dinner's done in about 35 minutes!
Sheet Pan Pierogies, Step by Step
This meal really is as easy as 1, 2, 3.
- Preheat the oven and prep the kielbasa and vegetables. While the oven heats up, cut the kielbasa into 1-inch-thick pieces. Thinly slice the cabbage and onion, then season the vegetables with olive oil, salt, and pepper.
- Arrange the pierogi, kielbasa, and cabbage-onion mixture on a baking sheet. Coat a large rimmed baking sheet with nonstick cooking spray. Put the frozen pierogies on one side of the baking sheet. (It's OK if the edges overlap, but make sure the underbellies of the pierogies are touching the metal pan. Otherwise, they won't brown.) Put the kielbasa pieces, cut-side down, in the center of the baking sheet, nudging them as close together as you can. Finally, dump the cabbage and onion mixture into the remaining space. (The cabbage will be mounded. That's fine!)
- Roast for 30 minutes, flipping and stirring at the halfway mark. Put the baking sheet on the middle rack of the oven. Roast for 15 minutes, then use tongs to carefully flip the pierogi and stir the cabbage. (No need to flip the sausage.) Roast for 15 more minutes, until the pierogi are light golden brown on both sides and the cabbage is tender.
- Serve! Take the baking sheet out of the oven. Divvy up the pierogi, kielbasa, and cabbage among four dinner plates. Serve hot with dipping bowls of sour cream, applesauce, and German-style mustard.
Switch it Up (Recipe Variations)
Not a fan of kielbasa? Want to use other veggies instead? Feel free to play around with this recipe, based on your (or your family's) tastes.
- Use an assortment of frozen pierogi. I like potato-and-cheese pierogies for this sheet pan meal, but you can use any other regular-size (not mini) frozen pierogi you like. Maybe even use three or four different flavors. They'll keep for a while in the freezer, so you don't have to worry about waste.
- Swap out the kielbasa for any other fully cooked sausage. Bratwurst, knockwurst, smoked chicken or turkey sausages, and even hot dogs are great alternatives.
- Experiment with different vegetables. If cabbage isn't your thing, try trimmed fresh green beans, halved or quartered Brussels sprouts, or florets of broccoli and/or cauliflower.
- Have fun with condiments and dipping sauces. My son doesn't love mustard, so I serve his pierogies with a little ramekin of ketchup instead. Ranch dressing could also be yummy here (I mean, where isn't it delicious?), and a mixture of mayo and hot sauce is certainly worth trying, too.
Looking for more one-pan meals like sheet pan pierogies? Click here to visit the Every Night Meals recipe archives.
Sheet Pan Pierogies with Kielbasa and Cabbage
This comforting sheet pan meal of frozen pierogies, kielbasa sausage, and green cabbage and onion is inexpensive and easy to make. Plus, it's done in 40 minutes or less — perfect for any night of the week.Print Pin Rate
Makes: 4 servings
- Large rimmed baking sheet
- Cutting board and knife
- Large bowl
- Nonstick cooking spray
- ½ head green cabbage, halved, cored, and thinly sliced (or shredded in a food processor)
- ½ small or medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 16 regular size (not mini) frozen pierogi (I like the classic cheese or onion flavors, but you can use any kind)
- 1 (14-ounce) package Polska kielbasa smoked sausage, cut into 1-inch-thick slices
- Preheat the oven to 400°F with a rack set in the middle position.
- Put the cabbage and onion in a large bowl, add the olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Mix well, until all the cabbage is coated with oil.
- Coat a large baking sheet with nonstick cooking spray. Arrange the frozen pierogi in a single layer on one side of the baking sheet, nudging them as close together as possible, but making sure all of their underbellies are touching the baking sheet. (It's OK if their edges are overlapping a bit.) Spray the tops of the pierogi lightly with cooking spray, then sprinkle them with a pinch or two of salt.
- Arrange the kielbasa pieces in the middle of the baking sheet, scooching them as close to the pierogi as possible with at least one side still touching the baking sheet.
- Dump the cabbage and onion mixture into the remaining space on the baking sheet.
- Transfer the baking sheet to the middle rack of the oven. Roast for 15 minutes, carefully flip the pierogi and stir the cabbage (I like to use long-handled tongs for this), and then roast for another 15 minutes.
- Remove the baking sheet from the oven. Divide the pierogi, kielbasa, and cabbage among four serving plates, and serve with bowls of applesauce, German-style or coarse ground mustard, and/or sour cream for dipping.
This meal is a go-to for my family, but I hadn't thought of the oven (instead of stovetop). What a time and energy saver! I wouldn't have thought of the oven for perogies but YES and yum! Our family tried with chicken sausage and broccoli.
Peggy Paul Casella says
So glad you liked the recipe, Moriah!