Kielbasa sheet pan dinner

Ingredients

• 1 head Green Cabbage (cut in half, core removed, thinly sliced)
• 1 medium Yellow Onion (thinly sliced)
• 0.75 cup Olive Oil (divided: 1/2 cup for cabbage/onion, 1/4 cup for sauce)
• 1 teaspoon Kosher Salt (plus more to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 12 pieces Frozen Pierogies (any flavor you like, thawed briefly for easier handling)
• 12 oz Kielbasa Sausage (sliced into 1/4‑inch rounds)
• 1 teaspoon Cajun Seasoning (sprinkled over everything before baking)
• 1 teaspoon Paprika (smoked preferred, regular works fine)
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons Dijon Mustard
• 2 teaspoons Honey (add more if you like sweeter)
• 0.5 teaspoon Garlic Salt
• 0.5 cup Sour Cream (served on the side)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 375°F

2. Prepare Vegetables

   Cut the cabbage in half, remove the core, and thinly slice. Peel and thinly slice the yellow onion. Place both in a large mixing bowl.

   Time: PT8M

3. Season Vegetables

   Drizzle ½ cup olive oil over the cabbage and onion, then season with 1 tsp kosher salt and ½ tsp black pepper. Toss until evenly coated.

   Time: PT3M

4. Arrange on Sheet Pan

   Spread the seasoned cabbage and onion evenly on a baking sheet, creating a single layer.

   Time: PT2M

5. Add Pierogies

   Place the frozen pierogies on top of the vegetables, spacing them out. Drizzle a little olive oil over the pierogies and season with a pinch of salt and pepper. Toss gently if needed.

   Time: PT3M

6. Add Kielbasa

   Scatter the sliced kielbasa over the pierogies and vegetables. Sprinkle 1 tsp Cajun seasoning and 1 tsp paprika over everything.

   Time: PT2M

7. First Bake

   Place the sheet pan in the preheated oven and bake for 20 minutes.

   Time: PT20M

   Temperature: 375°F

8. Flip Pierogies

   Using tongs or a spatula, carefully flip each pierogi to the other side for even browning.

   Time: PT3M

9. Second Bake

   Return the sheet pan to the oven and bake an additional 20 minutes, until the pierogies are golden and the cabbage is tender.

   Time: PT20M

   Temperature: 375°F

10. Make Honey‑Dijon Drizzle

    While the pan is in the oven, whisk together 2 tbsp red wine vinegar, 2 tbsp Dijon mustard, 2 tsp honey, ½ tsp garlic salt, a pinch of pepper, and ¼ cup olive oil in a small bowl until emulsified.

    Time: PT5M

11. Finish and Serve

    Remove the sheet pan from the oven. Drizzle the honey‑Dijon sauce over the entire dish or serve on the side. Add a dollop of sour cream on each plate if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

45g

Fat

20g

Fiber

5g