Sheet pan Pierogies and Kielbasa
I shared this recipe in the August 2023 newsletter. It’s packed with flavors my daughter and I enjoy and it’s easy to fix (don’t let that long list of ingredients fool you) plus it’s easy clean up – both essential criteria when we’re planning our “Girls Only” time. We hope you like it too. (The original recipe is from the Pioneer Woman website).
Ingredients
1 bag shredded cabbage
1 medium yellow onion, sliced thin
1/2 cup olive oil, divided
1 1/2 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
1 lb. frozen pierogies
1 lb. kielbasa sausage, sliced 1/2-inch thick
2 Tablespoons red wine vinegar
2 Tablespoons stone-ground Dijon mustard
2 teaspoons honey
1 clove garlic, finely chopped
2 Tablespoons chopped fresh dill or parsley
Sour cream for serving
Directions : Preheat the oven to 400°F. Line a half sheet pan with foil. In a medium bowl, toss the cabbage, onion, 2 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper until well combined. Place on the prepared baking sheet.
In the same bowl, toss the frozen pierogies with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the pierogies are well coated. Arrange on the prepared baking sheet along with the sliced kielbasa.
Bake for 20 minutes, then stir cabbage and flip the pierogies. Continue baking until the cabbage is golden and the kielbasa and pierogies are crispy, 20 to 30 minutes more.
While everything is baking, in a medium bowl whisk together the vinegar, mustard, honey, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in the remaining 1/4 cup oil until well combined. Drizzle half of the dressing over the cabbage, pierogies, and kielbasa, tossing to combine. Top with dill or parsley and serve hot with the remaining dressing and sour cream.
4 servings
