Ingredients:

  • 1 lb (450g) smoked kielbasa, sliced into ½-inch rounds
  • 1 package (16 oz/450g) frozen potato and cheddar pierogies
  • 3 cups (200g) green cabbage, shredded
  • 1 medium (110g) yellow onion, thinly sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 3 tbsp (42g) unsalted butter, melted
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Prep the oven. Heat your oven to 200°C and line your large rimmed pan with parchment paper. Note: Doing this first ensures the pan is ready the moment your prep is done.
  2. Mix the base. In a large bowl, toss your shredded cabbage, sliced onions, and minced garlic.
  3. Season the veg. Add half of the melted butter, the salt, pepper, and smoked paprika. Mix it well until every strand of cabbage is glossy.
  4. Layer the pan. Spread the cabbage mixture across the sheet pan. Make sure it's a single layer, not a pile.
  5. Add the mains. Nestle the frozen pierogies and sliced kielbasa into the cabbage. Space them out so they aren't touching too much.
  6. Final butter coat. Drizzle the remaining melted butter over the tops of the pierogies. Note: This prevents the dough from drying out.
  7. Roast the mix. Place the pan on the center rack for 25-30 minutes.
  8. The halfway flip. After 15 minutes, use a spatula to toss everything gently.
  9. Check for doneness. Remove the pan until the kielbasa is mahogany colored and the pierogies are golden brown.
  10. Finish and serve. Sprinkle the fresh chopped parsley over the top while it's still sizzling.