Sheet Pan Pierogi and Sausage

This hearty, Polish-inspired dinner uses frozen pierogis and a single baking sheet so preparation is a breeze and cleanup is a snap.

Serves: 4Prep: 5 minutesCook: 35 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 3 tablespoons butter, melted plus more to butter the pan
  • 1 small onion, sliced
  • 3 pounds green cabbage, cut into thin wedges or slices
  • 1 package (16 oz.) frozen pierogi
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 14 ounces Polska Kielbasa Sausage, cut into 8 pieces
  • Chopped green onion
  • Sour cream


  • Preheat oven to 400°F.
  • Butter rimmed baking sheet. In a single layer, arrange onion, cabbage and pierogi. Brush with butter; season with salt and pepper. Add sausage pieces to pan.
  • Bake 20 minutes, flip pierogi, and continue baking 10 to 12 minutes, until pierogi are puffed and vegetables are tender.
  • Sprinkle with chopped green onion. To serve, top with sour cream.