A couple of  generations ago, casseroles were the weeknight meal of choice when you needed to get dinner on the table with a minimum of dishes to do afterward. Skillet and sheet-pan meals are our modern-day version, minus the omnipresent tin of condensed soup that bind noodles, meat and veg together in creamy, salty deliciousness.

Heavy sheet pans and parchment allow for all manner of ingredients to bake or roast together — meat, fish, potatoes and other veggies, grouped according to baking time or added to the sheet as required — with minimal clean-up. Sheet pans are large enough — especially compared with a standard 9×13-inch Pyrex baking dish — for hot air to flow around your food and help them roast evenly. Similarly, a large skillet — cast iron or not —makes quick work of ground meat, chops, chicken breasts or thighs without even needing to preheat your oven. Since the pandemic has inspired many of us to seek out nostalgia, particularly in the form of our childhood dinners, here are a few you may have grown up with, in various forms, and are worth making a comeback.

Check out Julie’s recipe for Pan Sausage & Pierogi and her other recipes in our ode to the meat-eater series: Crispy Chicken Schnitzel and Sloppy Joes.

Editors Note: You can pick-up (or request delivery) perogies at Ukrainian Fine Foods.

Pan Sausage & Pierogi

Sheet pan meals are particularly hip these days — if you have a heavy-rimmed baking sheet, you can cook all kinds of meat-veg combinations at the same time, and only have one pan to wash. But beyond salmon filets and chicken thighs, you can do a ton of other things, including a whole pierogi spread, on one sheet — without even having to boil your pierogi.
Servings 4
Author Julie Van Rosendaal


  • 1/2 green cabbage, cut into 2 cm (3/4 inch) wedges (or halved Brussels sprouts)
  • 2-4 farmers' sausage, kielbasa or other cooked sausage, cut into 5 cm (2 inch) lengths
  • 1 large onion, cut into 3 cm (1/2 inch) wedges
  • 12 fresh pierogi
  • a few garlic cloves (optional)
  • olive oil or canola oil
  • salt and pepper, to taste

Mustard Cream

  • 1/3 cup sour cream (80 ml)
  • 2-3 tbsp grainy mustard (30-45 ml)


  • Preheat the oven to 200 C (400 F.) Arrange the cabbage, sausage, onion, pierogi and garlic in a single layer on a parchment-lined rimmed baking sheet.
  • Drizzle generously with oil and use your hands to coat everything well. Sprinkle with salt and pepper and bake for 30-40 minutes, turning the pierogi (and anything else you can flip — you might not be able to turn the cabbage while keeping it in wedges) about halfway through.
  • Stir the sour cream and mustard together and serve with the cabbage, onions, sausage and pierogi, squeezing the soft garlic cloves out of their skins, if you roasted some.