And it's on the table in 40 minutes!

Published on November 11, 2025

Credit:

Carson Downing

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Whether you've got a busy work week or a lot of sports practices to keep up with, this is a 5-ingredient sheet pan meal that is packed with nutrients, flavor, and is ready in 40 minutes flat. Packaged pierogies go straight from freezer to sheet pan. We used cheese-filled pierogies, but any flavor will work.

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Ingredients

  • 1 small head green cabbage, (2 3/4 to 3 lb.), cored and coarsely chopped

  • 1 (16-oz.) pkg. frozen pierogies (such as Mrs. T's)

  • 3 Tbsp. honey mustard

  • 2 Tbsp. apple cider vinegar

  • 2 Tbsp. oil

  • 1/2 cup Parmesan cheese shaved (2 oz.)

  • 1/2 cup chopped toasted walnuts

Directions

  1. Place one 15x10-inch baking pan in the lower third of oven and another 15x10-inch baking pan in the top third; preheat to 450°F. In a large bowl toss together cabbage and 1 Tbsp. olive oil. Carefully remove hot baking pans from oven. Add cabbage to one pan in an even layer. Drizzle 1 Tbsp. olive oil on other pan and add pierogies. Using tongs, turn pierogies to coat with oil. Return pans to oven. 

  2. Roast cabbage and pierogies 12 to 15 minutes, then stir cabbage, flip pierogies, and swap baking sheets top to bottom. Return pans to oven; roast until cabbage is tender and charred in spots and pierogies are golden brown, 12 to 15 minutes more. Combine cabbage and pierogies on one pan (or on a serving platter). 

  3. In a small bowl whisk together honey mustard, cider vinegar, and 1/4 tsp. each salt and ground black pepper. Whisk in 2 Tbsp. oil until mixture is creamy. Pour over pierogi mixture; toss to combine. Top with Parmesan and walnuts.

Credits

Recipe developed by Liz Mervosh.