This hearty sheet pan dinner combines pierogies, kielbasa, roasted cabbage, and sweet apples for an easy, hands-off weeknight meal. Serve Sheet Pan Pierogies with sour cream and mustard for the perfect finishing touch.
Inspired by Eastern European flavors, this Sheet Pan Pierogies recipe is simple to prepare and delivers a comforting, satisfying dinner.
Pierogies, or Polish-style dumplings, roast beautifully in the oven alongside smoky kielbasa, sweet apples and cabbage, that caramelizes as it cooks. It’s the balanced blend of savory, sweet, and smoky flavors, with plenty of texture that ends up feeling both rustic and refined, all at once. I like to serve this dish with a generous dollop of brown or spicy mustard and sour cream.
Like my other sheet pan dinners, there is some prep work up front, like preparing the onions, cabbage, apples and sausage, once that's done, it's largely hands-off cooking, which is always a good thing for busy weeknights.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- red onion
- green cabbage
- pierogis (use whatever flavor you'd like, fresh or frozen)
- baking apple (such as Gala, Honeycrisp or Fuji)
- oil ( I use avocado)
- coarse kosher salt + pepper
- spices + herbs: caraway seeds, paprika (smoked or sweet)
- polish kielbasa (you can swap this with another sausage if you want)
Step-By-Step Recipe Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Combine the onion, cabbage, oil and spices.
Step 2: Bake until the onions are translucent.
Step 3: Move the vegetables to one side, arrange the apples and kielbasa in the center, and the pierogi on the other side, then lightly drizzle with oil.
Step 4: Continue to bake, stirring midway through, until the pierogies are lightly browned and the sausage is cooked through.
Kelli's Best Tips
This recipe is very simple to put together, but here are my best tips for ensuring success.
- The beauty of this recipe is that all you need is a sheet pan to make it happen. By sheet pan, I mean a half-sheet pan, which is a 13" by 18" rimmed baking sheet. The size and the rim are important features of a sheet pan recipe.
- Cutting all the ingredients of a sheet pan recipe to a similar size is important for even cooking. The cabbage may not be as precise, with some pieces falling apart and others holding together—that’s okay.
- It's optional to leave the skin on the apple or not. Leaving the skin on adds a nice color and texture element to it. Plus, fiber! Which is always a good thing.
- The key to this dish is setting a timer—there’s nothing worse than an easy sheet pan dinner ruined by burning (trust me, I’ve been there!). Keep in mind, though, that ovens vary, so stay flexible and adjust the timing as needed.
Serving and Storing Leftovers
Serve this sheet pan kielbasa immediately with sour cream, brown mustard, or your favorite pierogi accompaniments. Leftovers keep well for about a day in the refrigerator and make an excellent lunch.
More Sheet Pan Recipes
Making this Sheet Pan Pierogies recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Sheet Pan Pierogies with Kielbasa and Cabbage
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 1 hour
- Yield: Serves 4-6 1x
- Category: Dinner
- Method: Roast
Description
This hearty sheet pan dinner combines pierogies, kielbasa, roasted cabbage, and sweet apples for an easy, hands-off weeknight meal. Serve these Sheet Pan Pierogies with sour cream and mustard for the perfect finishing touch. Use whatever pierogies you enjoy, whether potato and cheddar or something more unique. They can be fresh or frozen.
Ingredients
- ½ head green cabbage (1 to 1 ½ pounds), cut into 1-inch-thick wedges
- 1 medium red onion, halved and thinly sliced
- 2 tablespoons avocado oil, divided
- 1 tablespoon caraway seeds (see note for substitution)
- 1 teaspoon paprika (smoked, sweet, or a mix of both)
- 1 teaspoon (3 grams) coarse kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 large baking apples (such as Honeycrisp or Fuji), cored and sliced into 8 wedges
- 12-16 ounces Polish kielbasa, sliced on the bias
- 14-16 ounces frozen pierogies
- Sour cream and/or mustard, for serving
Instructions
- Preheat the oven to 425ºF and place an oven rack in the lower part of the oven.
- On a rimmed baking sheet, toss together the cabbage, onion, 1 tablespoon oil, caraway seeds, paprika, salt, and pepper.
- Bake on the lower rack until the onions are translucent, about 20 minutes.
- Remove the baking sheet from the oven and stir the vegetables, pushing them to one side to fill one-third of the pan. Arrange the apples and kielbasa in a single layer in the center of the pan, then layer the pierogi on the remaining third. Drizzle the kielbasa and pierogi with the remaining 1 tablespoon oil, tossing gently to coat.
- Return the baking sheet to the oven and bake, stirring halfway through, until the pierogies have spots of light browning and the sausage is fully cooked, 25 to 30 minutes.
- Serve warm with sour cream and brown or spicy mustard.
Notes
Use any type of pierogies you enjoy! Our family likes potato and cheddar!
No need to pre-cook or defrost the pierogies—just add them fresh or frozen to the sheet pan, and they’ll cook perfectly in the oven.
Caraway seeds might not be in your spice cabinet, but I think they’re worthy of a spot. Caraway is a wonderful seasoning with a warm, slightly peppery flavor with some back notes of anise. If you don’t have caraway seeds and don’t want to buy them, dried or fresh dill can make a great alternative. While the flavors are quite different, both complement this dish beautifully and maintain the Eastern European-inspired feel to it.
Similarly, use whatever paprika you have on hand. If you have both sweet and smoked, use a little bit of both! It will add a lovely flavor.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
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