Polish Sheet Pan Dinner
A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.
Ingredients
Ingredients
- 1 small head cabbage chopped
- 1 small yellow onion sliced
- 14 ounces smoked sausage sliced into bite-sized pieces
- 16- ounce package frozen pierogi
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
- Olive oil to coat ingredients
Beer Cheese Ingredients
- 1/2 cup lager- or ale-style beer
- 1/4 cup chicken broth
- 4 ounces cream cheese cubed
- 1 cup sharp cheddar cheese freshly shredded
- 1 teaspoon cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 4 slices bacon cooked and chopped, divided
Instructions
- Preheat the oven to 425 degrees and prepare a large, rimmed baking sheet by lining it with aluminum foil or parchment paper.
- Dump the cabbage, onion, sausage, pierogi and spices onto the sheet, and drizzle olive oil over everything. Mix with a spoon or with your hands until the oil and spices are well distributed over all the ingredients.
- Bake for 30 minutes, stirring once halfway through, until everything is cooked through and the pierogi are lightly browned.
- While the sausage mixture cooks, add all of the beer cheese ingredients, except for the bacon, into a small pot and heat over medium heat, stirring regularly until the cheese mixture is melted and well combined. If you want a looser sauce, add a bit more chicken stock to the mixture.
- Add in two of the chopped slices of bacon and remove it from the heat or set it to low.
- For serving, scoop the sausage mixture into a bowl and top it with the beer cheese and more bacon.