If you’ve got a bag of frozen pierogis in the freezer, dinner is pretty much already handled. This Sheet Pan Pierogis and Kielbasa recipe is hearty and cozy, it all comes together on one tray, and it leans on spices you probably already have in the cupboard. It’s a great one to have in your back pocket for nights when there’s a hungry table to feed and you don’t have a lot of energy to give. Pile it into bowls, add a big spoonful of sour cream, and everyone’s happy.
The little bit of Old Bay is what makes this one for me. It isn’t something you’d usually see next to pierogis, but that celery salt and paprika warmth works really well with smoky kielbasa, and it gives the cabbage a lot more flavour than salt and pepper would on their own. The pierogis get a light coating of it too, so they come out of the oven tasting seasoned all the way through instead of relying on the sour cream to do all the work. Want more sheet pan dinners? Try my Sheet-Pan Crunchwraps with Taco Dip and Sheet Pan Chicken and Potatoes.
😍 Why You’ll Love This Sheet Pan Pierogis and Kielbasa
One tray for the whole meal: the pierogis, sausage and vegetables all roast together, so you’re left with one baking sheet and a mixing bowl to clean.
Straight from the freezer: there’s no boiling or thawing here. The frozen pierogis go right onto the tray and turn golden in the oven.
Crispy and tender on the same plate: the pierogis crisp up on top while the cabbage and onion soften underneath and soak up the sausage drippings.
Easy on the budget: frozen pierogis, a ring of kielbasa and a head of cabbage stretch a long way and make a really filling dinner.
🥟 Ingredients You’ll Need To Make Sheet Pan Pierogis and Kielbasa
Frozen pierogis: any variety works here. They go into the oven frozen, so there’s no need to thaw them first.
Kielbasa sausage: a ring of fully cooked kielbasa, cut into rounds, gets browned and a little crispy at the edges as it roasts. It brings a smoky, garlicky flavour to the whole pan.
Green cabbage: sliced into half-inch strips, the cabbage roasts until it’s tender and slightly sweet with a few charred edges.
Yellow onion: adds a mellow sweetness that balances the salty sausage.
Garlic: a single minced clove gets tossed with the vegetables and sausage.
Olive oil: coats the vegetables and pierogis so they roast and brown instead of drying out in the oven.
Garlic powder: gives the whole pan a deeper, toasty garlic flavour.
Onion powder: layers in a savoury background note.
Old Bay seasoning: its mix of celery salt, paprika and warm spices pairs really well with the smoky kielbasa.
Salt: a little salt seasons the cabbage and onion.
Black pepper: adds a bit of gentle heat to round out the seasoning.
Fresh chives: go on at the very end for a fresh, oniony bite and a pop of colour.
Sour cream: served on the side for dipping, sour cream adds a cool, tangy contrast to the hot, crispy pierogis.
✔ How To Make Sheet Pan Pierogis and Kielbasa
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil and lightly coat with a neutral cooking spray.
Prepare all your ingredients before assembling as this recipe comes together quickly. Cut the sausage into 1/4″ rounds, slice the cabbage into strips about half an inch wide, very thinly slice the yellow onion, and chop the garlic. Avoid shredding the cabbage too finely, as the thin edges can burn during roasting.
To a large mixing bowl – add the sausage, cabbage, yellow onion, olive oil, minced garlic, garlic powder, onion powder, old bay seasoning, salt, and black pepper. Toss until everything is evenly coated.
Transfer the mixture to the prepared baking sheet and spread into an even layer.
To the same mixing bowl, add your frozen pierogis, 2 tablespoons of olive oil and a generous pinch of old bay seasoning. Gently toss to combine.
Using tongs, layer the pierogis on the cabbage and sausage mixture, ensuring they sit in a single layer.
Bake for 20 minutes, then stir the cabbage and flip the pierogis and sausage. Return to the oven for another 20–25 minutes, or until the cabbage is tender and the pierogis are cooked through and golden.
Remove from the oven and garnish with fresh chives.
Serve with sour cream if desired.
🗒 Variations
Spicy: use a hot kielbasa or add a pinch of red pepper flakes to the vegetable mixture before roasting.
Extra cheesy: go with cheddar pierogis and scatter a handful of shredded cheddar over the top for the last 5 minutes of baking.
Add more veggies: bell peppers or Brussels sprouts can go in with the cabbage for more veggies and a bit more bulk.
🗒 Substitutions
Kielbasa: smoked turkey sausage keeps it a bit lighter, and andouille will give you more heat. Any fully cooked smoked sausage works.
Cabbage: red cabbage works the same way and makes the tray look really pretty. Just keep the strips the same half-inch width.
Old Bay: if you don’t have any, use 1/4 teaspoon smoked paprika with a small pinch of celery salt.
🍴 Leftovers? Lucky you.
Leftovers keep in an airtight container in the fridge for up to 3 days. To reheat, spread everything out on a baking sheet and warm it in a 375°F oven or air fryer for 8 to 10 minutes, until the pierogis crisp back up. The microwave works in a pinch, but the pierogis will come out softer.
🤔 FAQs
Do I need to thaw the pierogis first?
No, they go onto the tray straight from the freezer.
What kind of pierogis should I use?
Any variety works. Potato and cheddar is the classic, but bacon, onion or jalapeño pierogis are all great with the kielbasa and cabbage.
Can I use uncooked sausage?
This recipe is written for fully cooked kielbasa, which is how it’s usually sold. If you’re using a raw sausage, brown it in a skillet first so it’s cooked through before it goes on the tray.
Why is my cabbage burning?
Usually it’s sliced too thin or the pan is too crowded in one spot. Keep the strips about half an inch wide, spread the mixture out evenly and give it a stir halfway through baking.
Can I prep these easy pierogis ahead of time?
You can slice the kielbasa, cabbage and onion up to a day ahead and keep them in the fridge. Toss everything with the oil and seasonings right before it goes into the oven.
👩🍳 Hungry For More?
If you loved this Sheet Pan Pierogis and Kielbasa, here are a few more recipes worth keeping on rotation:
- Sheet Pan Chicken and Potatoes
- Sheet-Pan Crunchwraps with Taco Dip
- Sheet Pan Chicken with Roasted Tomatoes & Feta
- Fried Sausage and Pepper Orzo
- One Skillet Fried Sausage, Potatoes & Peppers
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this sheet pan pierogis and kielbasa recipe (or any recipe of mine) don’t forget to leave a review.
Sheet Pan Pierogi and Kielbasa
Equipment
- 1 Large baking sheet
Ingredients
- 12-15 frozen pierogies, any variety will work
- 1 ring kielbasa sausage, cooked, roughly chopped
- 1 small green cabbage, sliced, about 3 cups
- 1 yellow onion, finely sliced
- 1 garlic clove, minced
- 3 tbsp olive oil, extra virgin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 old bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh chives, finely chopped
- sour cream, for serving
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with aluminum foil and lightly coat with a neutral cooking spray.
- Prepare all your ingredients before assembling as this recipe comes together quickly. Cut the sausage into 1/4" rounds, slice the cabbage into strips about half an inch wide, thinly slice the yellow onion, and chop the garlic. Avoid shredding the cabbage too finely, as the thin edges can burn during roasting.
- To a large mixing bowl – add the sausage, cabbage, yellow onion, olive oil, minced garlic, garlic powder, onion powder, old bay seasoning, salt, and black pepper. Toss until everything is evenly coated.
- Transfer the mixture to the prepared baking sheet and spread into an even layer.
- To the same mixing bowl, add your frozen pierogis, 3 tablespoons of olive oil and a generous pinch of salt and old bay seasoning. Gently toss to combine.
- Using tongs, layer the pierogis on the cabbage and sausage mixture, ensuring they sit in a single layer.
- Bake for 20 minutes, then stir the cabbage and flip the pierogies and sausage. Return to the oven for another 20 minutes, or until the cabbage is tender and the pierogies are cooked through and golden.
- Remove from the oven and garnish with fresh chives.
- Serve with sour cream if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!