Sheet-Pan Kielbasa, Pierogi, and Cabbage
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 36 minutes
Servings: 4
Difficulty: Easy
Cuisine: Polish-American

Description:
Frozen potato pierogi roast beside smoky kielbasa, cabbage, and onions, then get a bright mustard-dill sour cream finish.

Ingredients:
- 16.00 Ounce frozen potato and cheese pierogi
- 12.00 Ounce smoked kielbasa
- 1.50 Pound green cabbage
- 1.00 Piece yellow onion
- 3.00 Tablespoon olive oil
- 1.00 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 1.00 Teaspoon caraway seeds
- 1.00 Tablespoon apple cider vinegar
- 2.00 Tablespoon whole-grain mustard
- 0.50 Cup sour cream
- 0.25 Cup fresh dill

Instructions:
<ol><li>Set a large rimmed sheet pan in the oven and heat the oven to 425 F.</li><li>Toss cabbage and onion with 2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, and caraway seeds, if using.</li><li>Carefully spread the cabbage and onion on the hot pan in a single layer. Roast for 12 minutes, until the undersides begin to brown.</li><li>Toss the frozen pierogi and kielbasa with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add them to the pan, placing each pierogi flat against the metal with space around it.</li><li>Roast for 12 minutes. Turn the pierogi and kielbasa, rotate the cabbage, and roast for 10 to 12 minutes more, until the pierogi are golden and the cabbage edges are deeply browned.</li><li>Stir the vinegar with 1 tablespoon mustard and spoon it over the hot cabbage, pierogi, and kielbasa.</li><li>Mix sour cream with the remaining 1 tablespoon mustard, dill, and 1 to 2 tablespoons water until spoonable. Serve the mustard-dill sour cream alongside and finish the pan with more dill.</li></ol>

Notes:
<ul><li>Keep the pierogi frozen until they go on the pan; thawed dumplings are softer and more likely to tear.</li><li>Use the largest sheet pan that fits your oven. Crowding traps steam and softens the cabbage and pierogi.</li><li>Refrigerate leftovers for up to 3 days. Reheat them on a hot sheet pan or in an air fryer to restore the browned edges.</li></ul>

Source: https://recipesworthcooking.com/sheet-pan-kielbasa-pierogi-cabbage/export/