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 medium red onion, halved and thinly sliced
- 1/2 head green cabbage (1 to 1 1/2 lbs.), cut into 1-inch thick wedges
- 2 tablespoons avocado oil, divided
- 1 teaspoon coarse kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon caraway seeds (see note for substitution)
- 1 teaspoon paprika (smoked, sweet, or a mix of both)
- 14-16 ounces pierogies
- 2 large baking apples (such as Honeycrisp or Fuji), cored and sliced into 8 wedges
- 12-16 ounces Polish kielbasa, sliced on the bias
Instructions
- Pre-heat the oven to 425ºF and adjust an oven rack to the lower part of the oven.
- On a sheet pan toss together the onion, cabbage, 1 tablespoon avocado oil, salt, pepper, caraway and paprika.
- Bake on the lower rack for 20 minutes, until the onions are translucent.
- Remove the sheet pan from the oven and stir the vegetables, pushing them to one-third of the pan. Arrange the apples and kielbasa in a single layer in the center of the pan, and layer the pierogi on the remaining third. Drizzle the kielbasa and pierogi with the remaining oil, gently tossing to coat. Return the sheet pan to the oven and bake for 25 to 30 minutes, stirring halfway through, until the pierogies have spots of light browning and the sausage is fully cooked.
- Serve warm with sour cream and brown or spicy mustard.
Notes
Caraway seeds might not be in your spice cabinet. It’s a wonderful dried herb with a warm, slightly peppery flavor with some back notes of anise. If you don’t have it and don’t want to buy it, 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.
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.