Ingredients:

  • 16 oz Frozen Potato and Cheese Pierogies
  • 12 oz Smoked Kielbasa
  • 500g Green Cabbage
  • 1 medium Red Onion
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Coarsely Ground Black Pepper
  • 1/2 tsp Dried Dill
  • 1/4 cup Fresh Chives
  • 1/2 cup Sour Cream

Instructions:

  1. Preheat the environment. Set your oven to 425°F (220°C). Note: High heat is critical for the Maillard reaction.
  2. Prep the produce. Slice 500g Green Cabbage into 1 inch ribbons and the red onion into half moons until you have a pile of uniform strips.
  3. Coin the protein. Slice 12 oz Smoked Kielbasa into 1/2 inch coins. Note: Thicker coins stay juicy while the edges crisp.
  4. Create the spice slurry. In a large bowl, whisk 2 tbsp EVOO with paprika, garlic powder, salt, pepper, and dried dill.
  5. Coat the components. Toss the frozen pierogies, sausage, cabbage, and onion in the spice oil until every surface is glossy and red tinted.
  6. Arrange the tray. Spread everything onto the sheet pan in a single layer. Note: Don't overcrowd, or the cabbage will steam the pierogies.
  7. Initial roast. Bake for 10 minutes until the cabbage begins to wilt and sizzle.
  8. The flip. Use tongs to flip the pierogies and toss the cabbage. Cook for another 10 minutes until skins are golden brown.
  9. Check for char. Look for darkened edges on the cabbage and blisters on the pierogies.
  10. Garnish and serve. Sprinkle with 1/4 cup fresh chives and serve immediately with a dollop of sour cream.