Polish Sheet Pan Dinner with Beer Cheese
Polish Sheet Pan Dinner with Beer Cheese
Ingredients
For the Sheet Pan Dinner
- 1 cabbage, head, chopped
- 14 ounces smoked sausage, sliced
- 12 frozen pierogis
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon smoked paprika
- 2 tablespoons olive oil, as needed for coating
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Beer Cheese
- 1/2 cup beer, lager or ale
- 1/4 cup broth
- 1/8 teaspoon chicken bouillon
- 4 ounces cream cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
- 4 pieces bacon, cooked and chopped (optional)
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 425
- 2
In a large mixing bowl, combine the chopped cabbage, sliced smoked sausage, and frozen pierogis. Drizzle generously with olive oil (about 2 tablespoons) and add 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, 1/8 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss everything together until well coated.
⏱️ 10 min
- 3
Spread the seasoned cabbage, sausage, and pierogi mixture onto the prepared sheet pan in a single, even layer. Ensure nothing is overlapping too much to allow for even cooking and browning.
⏱️ 5 min
- 4
Place the sheet pan in the preheated oven and cook for 30 minutes, or until the cabbage is tender and slightly caramelized, the sausage is browned, and the pierogis are cooked through and lightly golden.
⏱️ 30 min•🌡️ 425
- 5
While the sheet pan dinner is cooking, prepare the beer cheese. In a medium saucepan, combine 1/2 cup beer, 1/4 cup broth, 1/8 teaspoon chicken bouillon, 4 ounces cubed cream cheese, 1 cup shredded sharp cheddar cheese, 1 teaspoon cornstarch, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. If using bacon in the sauce, add 2 pieces of the chopped cooked bacon now.
⏱️ 5 min
- 6
Heat the mixture over medium heat, stirring continuously with a whisk or spatula. Continue to heat and stir until all the cheeses are melted and the sauce is smooth and well combined. Be mindful of the chicken bouillon; taste and add additional salt and pepper only if needed. Adjust the thickness by adding a splash more beer or broth if you prefer a thinner consistency.
⏱️ 10 min
- 7
Once the sheet pan dinner is cooked, divide the roasted cabbage, smoked sausage, and pierogis among serving bowls. Generously top each serving with the warm beer cheese sauce. Garnish with the remaining 2 pieces of chopped cooked bacon, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Polish Sheet Pan Dinner with Beer Cheese
For the Sheet Pan Dinner
- 1 cabbage, head, chopped
- 14 ounces smoked sausage, sliced
- 12 frozen pierogis
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon smoked paprika
- 2 tablespoons olive oil, as needed for coating
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Beer Cheese
- 1/2 cup beer, lager or ale
- 1/4 cup broth
- 1/8 teaspoon chicken bouillon
- 4 ounces cream cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
- 4 pieces bacon, cooked and chopped (optional)
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 425 - 2
In a large mixing bowl, combine the chopped cabbage, sliced smoked sausage, and frozen pierogis. Drizzle generously with olive oil (about 2 tablespoons) and add 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, 1/8 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss everything together until well coated.
⏱️ 10 min - 3
Spread the seasoned cabbage, sausage, and pierogi mixture onto the prepared sheet pan in a single, even layer. Ensure nothing is overlapping too much to allow for even cooking and browning.
⏱️ 5 min - 4
Place the sheet pan in the preheated oven and cook for 30 minutes, or until the cabbage is tender and slightly caramelized, the sausage is browned, and the pierogis are cooked through and lightly golden.
⏱️ 30 min•🌡️ 425 - 5
While the sheet pan dinner is cooking, prepare the beer cheese. In a medium saucepan, combine 1/2 cup beer, 1/4 cup broth, 1/8 teaspoon chicken bouillon, 4 ounces cubed cream cheese, 1 cup shredded sharp cheddar cheese, 1 teaspoon cornstarch, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. If using bacon in the sauce, add 2 pieces of the chopped cooked bacon now.
⏱️ 5 min - 6
Heat the mixture over medium heat, stirring continuously with a whisk or spatula. Continue to heat and stir until all the cheeses are melted and the sauce is smooth and well combined. Be mindful of the chicken bouillon; taste and add additional salt and pepper only if needed. Adjust the thickness by adding a splash more beer or broth if you prefer a thinner consistency.
⏱️ 10 min - 7
Once the sheet pan dinner is cooked, divide the roasted cabbage, smoked sausage, and pierogis among serving bowls. Generously top each serving with the warm beer cheese sauce. Garnish with the remaining 2 pieces of chopped cooked bacon, if desired.
⏱️ 5 min