Pierogi and Kielbasa Sheet Pan Dinner Recipe

Serve with *plenty* of sour cream!

For sizzling sausage, perfectly braised cabbage, and crispy-yet-creamy pierogies cooked all in one pan, look no further than this pierogi and kielbasa sheet pan dinner. With less than 10 minutes of prep required, this weeknight sheet pan meal checks all the boxes for a filling dinner with sides included. The smoky sausage perfumes the cabbage and onions, the pierogies are tender-crisp without being boiled, and everything gets tossed in a delicious mustard vinaigrette. Don’t forget the sour cream!

What are pierogies?

Popular throughout Eastern Europe and beyond, Polish pierogies are filled dumplings that can contain savory or sweet fillings and are served boiled or fried. The dough is made with flour, eggs, water, salt, and sometimes sour cream, with a texture similar to potstickers or ravioli. Sweet fillings include berries and sweetened farmer’s cheese. Savory fillings can stand alone or be combinations of potato, cheese, onions, sauerkraut, mushrooms, spinach, or meat. The store-bought frozen pierogies used in this recipe are potato- and cheese-stuffed. Boiled pierogies are often tossed in butter and served with onions, bacon, and sour cream. Fried pierogies are served similarly, without butter, and with the addition of apple sauce for a lovely savory-sweet bite.

What sides go well with pierogies?

Pierogies are often served with smoked sausage, caramelized onions, braised cabbage, and a generous dollop of sour cream. The beauty of this pierogi and kielbasa sheet pan dinner is that these popular accompaniments are nestled alongside the pierogies for an all-in-one meal!

Do you have to boil the pierogies for a pierogi and kielbasa sheet pan dinner?

There's no need to boil frozen pierogies before roasting them! Because the inside is already fully cooked, these dumplings only need a light coating of oil to cook the dough and give them a crunchy exterior.

medium head green cabbage, cored and sliced thin

medium yellow onion, sliced thin

olive oil, divided

kosher salt, divided

ground black pepper. divided

frozen pierogies

kielbasa sausage, sliced 1/2-inch thick

red wine vinegar

stone-ground Dijon mustard

honey

clove garlic, finely chopped

chopped fresh dill or parsley

Sour cream, to serve

Tip: Prepping for a crowd? Easily double the recipe with two sheet pans. Simply set up your oven racks on the upper and lower third level and swap the pans on the racks halfway through baking.

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