This recipe calls for frozen store-bought potato- and cheese-stuffed pierogis. They cook up right on the sheet pan without even being boiled. That's one less pot to clean up!
Ingreadient
- 1/2 medium head green cabbage, cored and sliced thin
- 1 medium yellow onion, sliced thin
- 1/2 c. olive oil, divided
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. ground black pepper. divided
- 1 lb. frozen pierogi
- 1 lb. kielbasa, sliced 1/2-in. thick
- 2 Tbsp. red wine vinegar
- 2 Tbsp. stone-ground dijon mustard
- 2 tsp. honey
- 1 clove garlic, finely chopped
- 2 Tbsp. chopped fresh dill or parsley
- Sour cream, for serving
Direction
- Preheat the oven to 400°F. Line a half sheet pan with foil.
- In a medium bowl, toss the cabbage, onion, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper until well combined. Place on the prepared baking sheet.
- In the same bowl, toss the frozen pierogi with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper until the pierogi are well coated. Arrange on the prepared baking sheet along with the sliced kielbasa.
- Bake for 20 minutes. Stir the cabbage and flip the pierogi. Bake until the cabbage is golden and the kielbasa and pierogi are crispy, 20 to 30 minutes more.
- Meanwhile, in a medium bowl or measuring cup, whisk together the vinegar, mustard, honey, garlic, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk in the remaining ¼ cup oil until well combined. Drizzle half of the dressing over the cabbage, pierogi, and kielbasa, tossing to combine. Top with dill or parsley and serve hot with the remaining dressing and sour cream.
