Sheet Pan Pierogies and Cabbage

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Sheet Pan Pierogies and Cabbage

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Ingredients

2 tbsp canola oil, divided

1lb cabbage, roughly chopped

1 cooking onions, sliced

5 slices bacon, diced

1 bag (454g) frozen pierogies

¼ tsp salt

½ tsp pepper

Garnish: Sour cream and sliced green onions or chives

Instructions

Preheat oven to 400F

Spray an 11×17 sheet pan with non-stick spray

  1. Add 1 tbsp canola oil along with the cabbage, sliced onions and bacon to a bowl and toss. Pour on to a 11×17 baking sheet.
  2. Add the frozen pierogies into the bowl and toss with remaining 1 tbsp of canola oil. Add the pierogies to the baking sheet.
  3. Nestle the pierogies down into the cabbage mixture so the bottom of each pierogie is touching the sheet pan. This will optimize browning.
  4. Bake for 25-30min. Stirring and flipping the pierogies half way through.
  5. Serve with sour cream.

Did you make this recipe?

Share a photo and tag me @andreabuckettcooks — I can't wait to see what you've made!

13 Comments

  1. Lorna

    Your meals look amazing

    Reply
  2. Betty Gaudet

    Love your recipes…I just found you and following you on Instagram

    Reply
  3. Veronica Baker

    Silly question, I guess, but do you cook the bacon beforehand or does it cook in the oven with everything?

    Reply
    • Andrea Buckett

      It cooks in the oven with everything else. No silly questions.

      Reply
    • Kayla

      Came here to ask the same question! Glad you asked for me.

      Reply
  4. Joanne Hart

    Looks yummy. Wondering what is red in the photo, red pepper? They aren’t listed in the recipe

    Reply
    • Andrea Buckett

      I think I added some left over roasted red peppers.

      Reply
  5. Sandra Kovacs

    This recipe is on repeat in our house so good

    Reply
    • Andrea Buckett

      I love to hear it!

      Reply
  6. Shannon

    Think this will work with gf perogies?

    Reply
    • Andrea Buckett

      Having not tried it I can’t say for sure. But if you give it a go let us know.

      Reply
  7. Susan MacLeod

    I’m ready to make this recipe. I watch ‘The Good Stuff’ each and every day and especially enjoy it when Andrea Buckett is a guest. Love your recipes, style of cooking and outlook. You made something with raisins and Mary Berg asked…”what type of raisins?…..Your answer…..”these are the raisins you have in your cupboard!” Love that …..use what you have and substitute if you want to change up the veg….
    Now my question……When are we going to see the “Recipes with Andrea Buckett Show”……I’d set my pvr for sure…..

    Reply
    • Andrea Buckett

      Thanks so much I appreciate it. Well, you can always catch me on instagram cooking up a storm and sharing. Its kind of like my own show 🙂

      Reply

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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