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Sheetpan pirogies
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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
  • 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. Bring a large pot of water to a boil. Once boiling, cook the perogies according to the package directions (just until they float). Drain, toss lightly with oil, and set aside.

  3. Meanwhile, add the, sausage, cabbage, onion, and carrots to the sheet pan. Drizzle with the olive oil. Sprinkle with garlic powder, dried dill, salt, and black pepper.

  4. Toss everything until evenly coated and spread into a single, even layer.

  5. Roast for 20 minutes. Remove the pan from the oven, flip the veggies and sausage, and add the perogies.

  6. Return the pan to the oven and roast for around 20 minutes, until the perogies are golden and crisp (flipping the perogies half way through), the sausage is browned, and the cabbage and carrots are tender with caramelized edges.

  7. While the perogies bake, 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.

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