• Preheat your oven to 400°F to 425°F  (or 200°C to 220°C) depending on how crispy you want your pierogies.

  (400℉ for softer pierogies and 425℉ for crispier pierogies) 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.

PREP THE CABBAGE:

• In a small microwave-safe bowl, measure and add butter, olive oil, bouillon paste and garlic powder. Heat at 5 second intervals until the butter is just about melted and whisk to combine.
• In a bowl, add the thinly sliced green cabbage and pour in the bouillon mixture and season with freshly ground black pepper. Toss well to coat

  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.

Fill The Sheet Pans:

• On the prepped larger pan, arrange sliced kielbasa and 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 rack they were on.
• For softer pierogies bake for 5 to 10 minutes more (at 400℉). For EXTRA crispy, bake for 10 to 15 minutes (at 425℉).
• Divide the kielbasa, pierogies and cabbage among 4 plates. I like to have some mustard for the kielbasa and sour cream for dipping the pierogies in - but of course, this is optional. Garnish with snipped chives if desired.