Sheet Pan Pierogies and Kielbasa

Sheet Pan Pierogies and Kielbasa (with Cabbage) is a super simple and comforting meal for any night of the week. Crispy pierogies and smoky kielbasa is served with flavorful and tender cabbage. Yields 4 servings.

Need an easy and almost effortless dinner recipe? I’ve got you.

This sheet pan pierogies and kielbasa is my go-to dinner as of late.  I make it once every other week. The only thing I do differently is make a double batch because a) leftovers and b) I like extra kielbasa and cabbage (I’m obsessed with this cabbage, it’s SO good!), while my family wants extra pierogies and the leftovers to take to work. More specifics on doubling at the end of this post in the notes section of the printable recipe.

This semi-homemade recipe is great for nights you don’t feel like dirtying a bunch of pots and pans, and just want a simple, comforting dinner on the table in under an hour.

Have I mention I love this recipe?

To Make This Sheet Pan Pierogis and Kielbasa You Will Need:

• avocado oil spray – Or use another nonstick spray.
• kielbasa – Use any precooked kielbasa, I like to use turkey kielbasa in this recipe.
• pierogies (frozen) – Use any filling type you like.
• kosher salt – Enhances flavors in the recipe.
• freshly ground black pepper – This will add some subtle bite and flavor.
• paprika – Adds color and subtle flavor.
• green cabbage – Remove any tough outer leaves before slicing.
• butter – Lends fat and flavor and aids in softening while in the oven.
• olive oil – Lends fat and flavor while helping to keep the butter from burning by raising the smoke point.
• chicken bouillon paste – Lends savory flavor. I like to use “Better Than Bouillon” (not sponsored).

for serving:

• mustard – For kielbasa, if desired.
• sour cream – For dipping pierogies
• chives – For garnish.

For softer pierogies preheat your oven to 400℉ (or 200°C) and for crispy pierogies preheat to 425℉ (or 220°C).

Place a piece of parchment down in both a large rimmed baking sheet and a small quarter sheet pan and spray with avocado or olive oil spray. There’s no way you can do this all on one pan, there’s just too much food to fit everything.

Prep The Cabbage:

In a small microwave-safe bowl, measure and add 1 tablespoon unsalted butter, 1/2 teaspoon olive oil, 1/2 tablespoon chicken Better Than Bouillon (more or less to taste) and 1/2 teaspoon garlic powder.

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Heat until the butter is just about melted and whisk to combine.

In a bowl, add 1/2 a medium head of thinly sliced green cabbage, pour in the bouillon mixture and season with freshly ground black pepper.

Note: Because the bouillon has salt in it, you DO NOT want to season the cabbage with any salt or else it will be overly salty.

Toss well to coat.

Fill The Sheet Pans:

On the prepped larger pan, arrange 13 to 16 ounces sliced kielbasa and 20 ounces frozen pierogies. Spray the pierogies with olive oil spray and season with kosher salt, freshly ground black pepper and paprika.

On the smaller prepared pan, add all of the cabbage and arrange in a single layer. Slide both pans into your preheated oven and bake on separate racks for 15 minutes.

After the 15-minutes are up, carefully turn the pierogies and kielbasa. Season the other side of the pierogies with more salt, black pepper and paprika.

Toss the cabbage and pop both pans back into the ovens. Rotate the pans and switch the racks that they were on – this ensures even cooking and browning.

For softer pierogies bake for 5 to 10 minutes more (at 400℉). For EXTRA crispy, bake for 10 to 15 minutes (at 425℉).

That’s it! The sausage and pierogies should best browned and crispy in spots…

And the cabbage will be tender.

Divide the kielbasa, pierogies and cabbage among plates. I like to have a some mustard for the kielbasa and sour cream for dipping the pierogies in. Garnish with snipped chives if desired.

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Enjoy! And if you give this Sheet Pan Pierogies and Kielbasa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!