Description
Sheet Pan Pierogi with Caramelized Cabbage, Onions and Dill is a comforting, vibrant one-pan meal that combines tender golden pierogi with sweet caramelized cabbage and onions, all brightened by fresh dill. This flavor-packed, easy-to-prepare dish balances textures and tastes perfectly, making it ideal for busy weeknights or hearty weekend dinners.
Ingredients
Scale
Main Ingredients
- 12–15 potato and cheese pierogi (store-bought or homemade)
- 4 cups thinly sliced green cabbage
- 2 medium yellow onions, thinly sliced
- 2–3 tablespoons olive oil or butter (preferably olive oil for roasting)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh dill, chopped
Optional Ingredients
- 2–3 cloves garlic, minced (optional)
- Sour cream or Greek yogurt, for serving
- Additional fresh dill or chives for garnish
- Crispy fried onions, for garnish
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting. Thinly slice the green cabbage and yellow onions so they cook evenly and caramelize beautifully on the sheet pan.
- Toss Cabbage and Onions with Olive Oil: In a large bowl, combine the cabbage and onions with olive oil, salt, and pepper. If using, add minced garlic now. Toss well to coat everything evenly. This helps soften the vegetables and brings out their natural sweetness when roasted.
- Arrange Pierogi and Vegetables on Sheet Pan: Spread the coated cabbage and onions into an even layer on the sheet pan, leaving space between pieces. Nestle the pierogi evenly among the vegetables to allow for even cooking and to help the pierogi edges crisp up.
- Roast Until Golden and Tender: Place the sheet pan in the preheated oven and roast for approximately 25-30 minutes. Halfway through roasting, stir the vegetables and flip the pierogi to ensure even caramelization and a light golden crust.
- Add Fresh Dill and Serve: Once roasted, remove the sheet pan from the oven and sprinkle fresh chopped dill generously over the hot pierogi and vegetables. Serve directly from the pan with optional garnishes such as sour cream, additional dill, chives, or crispy fried onions.
Notes
- Use dry pierogi for roasting as fresh pierogi may be too soft and not crisp well.
- Slice cabbage thinly to ensure quick caramelization and avoid sogginess.
- Do not overcrowd the sheet pan; allow space for even roasting and crisping.
- Stir vegetables and flip pierogi halfway through roasting to promote even cooking.
- Add fresh dill only after cooking to retain its bright flavor and color.
- Optional garlic may be added to enhance aromatic depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg
Keywords: sheet pan pierogi, caramelized cabbage, caramelized onions, dill, one-pan meal, easy dinner, vegetarian recipe, comfort food
