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Ingredients
Scale
- ½ head green cabbage (1 to 1 ½ pounds), cut into 1-inch-thick wedges
- 1 medium red onion, halved and thinly sliced
- 2 tablespoons avocado oil, divided
- 1 tablespoon caraway seeds (substitution note: use dill seeds if unavailable)
- 1 teaspoon paprika (can use smoked or sweet paprika)
- 1 teaspoon coarse kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 large baking apples (e.g., Honeycrisp or Fuji), cored and sliced into 8 wedges
- 12–16 ounces Polish kielbasa, sliced on the bias
- 14–16 ounces frozen pierogies
- Sour cream and/or mustard, for serving
Instructions
- Preheat oven to 425ºF.
- On a rimmed baking sheet, combine cabbage and onion with 1 tablespoon of avocado oil, caraway seeds, paprika, salt, and black pepper.
- Bake for about 20 minutes until onions are translucent and cabbage softens.
- Stir roasted veggies, pushing them to one side.
- Arrange apples and kielbasa in the center.
- Layer frozen pierogies on the remaining side, drizzle with remaining avocado oil, and mix gently.
- Return to oven, stirring halfway through, and bake for 25-30 minutes until golden and cooked through.
Notes
Experiment with different types of pierogies for varied flavors.
Ensure even spacing on the baking sheet for optimal roasting.
Adjust seasoning to your taste for a perfect balance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Polish
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 50