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
Ingredients
- 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)
Instructions
- 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.