Pierogi and Kielbasa Sheet Pan Dinner

This pierogi and kielbasa sheet pan dinner delivers sizzling sausage, perfectly braised cabbage, and crispy-yet-creamy pierogi cooked all in one pan. With less than 10 minutes of prep required, sheet pan meals check all the boxes for a filling dinner—sides included. But if you want to get ahead off the dinnertime rush, you can even slice the onion, sausage, and cabbage a day in advance! As this easy dinner recipe bakes, the smoky sausage perfumes the cabbage and onions, and the pierogi become crispy and tender. All that's left to do is toss everything in a delicious mustard vinaigrette and serve with a big dollop of sour cream.

What are pierogi?

Popular throughout Eastern Europe and beyond, Polish pierogi 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 pierogi used in this recipe are stuffed with potato and cheese.

What do you traditionally serve with pierogi?

Boiled pierogi are often tossed in butter and served with onions, bacon, and sour cream. Fried pierogi are served similarly, without butter, but with the addition of apple sauce for a savory-sweet bite. These baked pierogi are right at home alongside kielbasa, cabbage, onion, and a zippy mustard vinaigrette. Just don't forget the sour cream!

Can you substitute smoked sausage for kielbasa?

Yes, any good smoked sausage will be delicious in this sheet pan dinner. You could use bratwurst or even chicken sausage. Just choose a pound of your favorite! 

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

There's no need to boil frozen pierogi 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.