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
- 1/2 head green cabbage (1 to 1 1/2 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
- 1/2 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.