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Sheet pan pierogies with sautéed cabbage on a baking sheet

Sheet Pan Pierogies with Cabbage

A hot, cozy sheet-pan dinner featuring crispy-edged pierogies and caramelized cabbage in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package pierogies (frozen or fresh) Use store-bought frozen for convenience or fresh from a deli.
  • 1 medium head green cabbage, chopped Choose firm heads without brown spots for best roasting.
  • 2 tablespoons olive oil Use good-quality extra-virgin for flavor or neutral oil if preferred.
  • 1 teaspoon garlic powder Seasons evenly without burning; swap with fresh minced garlic if necessary.
  • Salt and pepper to taste
  • 1 onion, sliced (optional) Adds flavor but can be omitted.
  • Chopped fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the pierogies, chopped cabbage, sliced onion (if using), olive oil, garlic powder, salt, and pepper. Toss until everything is lightly coated and evenly seasoned.
  3. Transfer to a rimmed sheet pan in a single layer, ensuring some space between pieces.
Cooking
  1. Roast for 25–30 minutes, stirring once halfway through, until the pierogies are golden at the edges and the cabbage is browned.
  2. Remove from the oven and garnish with chopped fresh herbs if desired. Serve immediately with a side of sour cream or grainy mustard.

Notes

Storage: Store in an airtight container in the fridge for up to 3–4 days or freeze for up to 2 months. To reheat, bake in a 375°F oven for 8–12 minutes until warmed and crisped.