Quick and Easy Sheet Pan Cabbage and Sausage with Pierogies or Potatoes
This is one of our FAVORITE meals! We usually use kielbasa, but use your favorite sausage! The longer you leave it in, the more charred the cabbage edges become! That’s my favorite part!
A few minutes of chopping is all it takes to get this into the oven before it’s even finished preheating! Dinner will be on the table in under an hour! Make plenty for leftovers – if it lasts that long! At our house, we have a hard time stopping at one plate of this delicious meal!
Ingredients
Cabbage – I use green cabbage, but I’m sure red would work if that’s what you have.
Sausage – We LOVE kielbasa, but use your favorite!
Pierogies – Any frozen variety will do. I haven’t tried fresh pierogies yet, so if you try them, please comment on how they turn out!
Butter – I use whatever I have, but prefer salted in this recipe.
Salt and Pepper – I use a lot to really bring out the flavor of the cabbage.
Olive oil – Use whatever you like to cook with. Save the good stuff for dressings and finishing!
Instructions
Preheat your oven to 425 degrees Fahrenheit (400 for convection). Melt the butter and drizzle it over the bottom of a half sheet pan. Add a drizzle of olive oil as well. Add salt and pepper liberally.
Chop a whole head of cabbage into large bite-sized pieces. Put the cabbage on the prepared pan and spread it out. Toss to coat with butter and olive oil.
Take your pierogies and nestle them into the cabbage. Drizzle olive oil over them. Or, if you want to be extra decadent, use more melted butter. I’m a big butter girl – I won’t judge you! Season everything with more salt and pepper.
Cut your sausage of choice into large pieces, about 2″ long. Scatter them on the pan on top of the cabbage.
Bake for 30-45 minutes until it is done to your liking. I love it when the cabbage gets charred and crispy, so I go longer. Flip the pierogies and sausage halfway through if desired. I usually don’t bother, and it comes out fine.
Remove from oven and serve hot!
If you don’t have or don’t like pierogies, cut the potatoes into quarters, drizzle with butter or olive oil, sprinkle with salt and pepper, and bake until cooked to your preference. It will take about the same time, depending on the size of your potatoes.
What kinds of sausage do you prefer? Are you Team Potatoes or Team Pierogies? Drop me a comment and let me know!
Tools
- Sheet pans – Any half sheet pan will do! Here are a few of my faves:
- Knife – One good, sharp chef’s knife is all you need for this recipe!
- Large Cutting board – Cabbage needs lots of room while you are chopping! Go big or go home!
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Quick and Easy Sheet Pan Cabbage, Sausage, with Pierogies or Potatoes
Equipment
- 1 Half sheet pan See tools for some great options!
- 1 chef's knife
- 1 cutting board
- 1 spatula for serving
Ingredients
- 1 stick butter melted, salted or unsalted both work
- 3 tablespoons olive oil
- 1 large head green cabbage chopped into large bite-sized pieces
- 1 pound favorite sausage in casing We love kielbasa
- 1 pound frozen piergies cut into 2" long pieces, any flavor will do
- salt and pepper to taste
Instructions
- Preheat oven to 425 F. Melt butter. Drizzle butter and olive oil over sheet pan. Sprinkle liberally with salt and pepper.
- Add chopped cabbage and toss to coat.
- Nestle pierogies into cabbage, turning them to cover with the butter and olive oil. Sprinkle everything with salt and pepper to taste.
- Scatter sausage pieces around tray. Drizzle with more olive oil or butter.
- Bake in preheated oven for 30-45 minutes, to desired doneness. The longer it's in the oven, the more crispy cabbage you will get.
- Serve hot. Store in airtight container in the fridge up to 5 days.
