Pierogi Sheet Pan Bake

We love easy weekend brunch ideas, and this Pierogi Sheet Pan Bake with 2 kinds of pierogi, kielbasa and thick-cut bacon nestled on a bed of sauerkraut and fresh cabbage is a quick & easy crowd-pleaser. This recipe can be customized to your preferences or scaled to serve more or less people.

How We Made It

If this is the first time you’re learning about sheet pan meals, you are in for a treat! This cooking method has recently become incredibly popular because everything cooks together on a single tray, all at the same time, and without much involvement from the cook. It’s about as easy as set it and forget it, and results in delicious food that doesn’t seem like a cheat meal.

Why We Love It

Because we are featuring our pre-cooked frozen pierogi as the main component of this recipe, it only requires some light prep work to slice up the vegetables and meats. You can even prep the ingredients ahead of time, and then build the recipe when you are ready to cook.

Make It Yours

We picked two kinds of pierogi so that everyone gets to choose their favourite. But feel free to use whatever style of pierogi you prefer! It’s easy enough to substitute the pierogi for vegetarian or vegan options. Then use a meat-free alternative to the sausage or just go without. The key is to make sure that you tightly group the ingredients so that everything stays moist as the cabbage cooks down and releases its amazing juices.

You can also modify the sauerkraut to cabbage ratio as you see fit, or just pick one option or the other. You can also use fresh sausage instead of kielbasa, or store-bought bbq sausages, so long as there is some fat in the meat as this adds juiciness and flavour that binds this dish.

Try this fabulous recipe for your next holiday brunch or family weeknight meal. We’re sure you’ll become a fan of sheet pan cooking, too!

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Pierogi Sheet Pan Bake with Kielbasa and Cabbage

Course: Brunch, DinnerCuisine: Modern PoloniaDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

A quick & easy recipe that turns frozen pierogi and jarred sauerkraut into a delicious weekend brunch or weeknight dinner. This is a modern spin on classic Polish flavours that will surely please everyone. Scale up the recipe to serve as many people as you need to!

Ingredients

• 1 bag of Cheddar Cheese and Potato Pierogi (12 pierogi)

• 1 bag of Heritage Pork Pierogi (12 pierogi)

• 2 links of kielbasa (about 2 pounds), cut on a diagonal into 1 inch slices

• 1/2 cup of thick cut or butcher bacon, sliced into lardons or diced into cubes

• 2 medium onions, thinly sliced into wedges

• 2 sweet peppers, stemmed and seeded, and thinly sliced lengthwise

• 1/2 jar of sauerkraut from the refrigerated aisle

• 1 cup of fresh cabbage, shredded

• 1 tablespoon of hot sauce (optional)

• 1 ½ teaspoons of hot paprika and/or chili powder and/or smoked sweet paprika

• 1 teaspoon of powdered onion

• 1 teaspoon of powdered garlic

• Salt and pepper

• 3 tablespoons of cooking oil (e.g. olive oil)

• 1/2 cup of sour cream (optional)

Directions

• For the tray bake, preheat oven to 425°F, with rack at center.  
•  Line a large baking sheet with foil or parchment paper. Arrange the sliced kielbasa around the edges of the pan.
• In a large bowl, combine sauerkraut and fresh cabbage with onions and peppers, spices, and salt and pepper, tossing to combine. Add 2 tablespoons of cooking oil and toss again. Arrange the sauerkraut and vegetable mix alongside and slightly under the sausages, while leaving an opening in the center of the sheet pan for the pierogi.
• Toss the Cheddar Cheese and Potato Pierogi in a bowl with the remaining cooking oil. Toss the Heritage Pork Pierogi in a bowl with hot sauce (or cooking oil).  Arrange the pierogi in a single layer in center of the sheet pan. Sprinkle bacon on top of the pierogi.
• Place the sheet pan in the pre-heated oven and bake for 20 minutes. Then flip the pierogi, adding more oil if needed, and bake for another 20 minutes until they slightly puffed and lightly golden brown.
• Serve right from the oven, with sour cream on the side (optional).

Notes

• The kielbasa can be substituted for fresh sausage, just be sure to score or prick the sausage casing to avoid bursting.
• The sauerkraut can be substituted for thinly sliced fresh cabbage or bigos.

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