Go Back
–+ servings
Sheetpan pirogies
Print

Sheetpan Perogies

Caramelized cabbage, crispy perogies, and smoky farmer’s sausage get a lift from tangy Dijon, fresh dill, and chives in this low effort, high reward sheetpan dinner. We recommend using either potato and cheese or cheddar perogies.

Prep Time 10 minutes
Cook Time 45 minutes
Servings 2

Ingredients

  • 1 pound frozen perogies
  • 1 farmer's sausage (approximately 300 grams) sliced into rounds or half-moons
  • 2 cups diced cabbage approximately 1 inch chunks
  • 1/2 yellow onion cut into 1 inch chunks
  • 2 carrots peeled and sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon salt
  • Pepper to taste

For the sauce

  • 1/2 cup sour cream
  • 2 tablespoons fresh dill finely chopped
  • 1 tablespoon chives finely chopped
  • 1/2 lemon juiced
  • 1/2 teaspoon Dijon mustard
  • 2 garlic cloves minced
  • Salt & pepper to taste

Instructions

  1. Preheat the oven to 425 F. Line a large sheet-pan with parchment paper.

  2. Add the perogies, sausage, cabbage, onion, and carrots to the sheet pan. Drizzle with the olive oil. Sprinkle with garlic powder, dried dill, salt, and black pepper.

  3. Toss everything well directly on the pan until evenly coated, then spread into a single, even layer. Make sure the perogies are lying flat against the pan for the best browning.

  4. Roast for 20 minutes. Remove the pan from the oven, flip the perogies and sausage, and stir the vegetables so they caramelize evenly.

  5. Return the pan to the oven and roast for around another 20 minutes, until the perogies are golden and crisp, the sausage is browned, and the cabbage and carrots are tender with caramelized edges.

  6. While the perogies roast, make the sauce. In a bowl, stir together the sour cream, dill, chives, lemon juice, Dijon mustard, garlic, salt, and black pepper until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to serve.

  7. Serve the hot sheet pan perogies with the sauce on the side for dipping, or drizzle generously over the dish just before serving.