Caramelized Onion & Cabbage Pierogi Bake (One-Pan Comfort)

This recipe transforms a traditional Eastern European staple into a fiber-rich, one-pan meal. The flavor profile is built on the slow caramelization of onions, creating a natural sweetness via the Maillard reaction that contrasts with the savory potato dumplings. By utilizing a “steam-bake” technique—nestling frozen pierogi directly into the moist cabbage mixture—we eliminate the need for boiling water separately, allowing the pasta to absorb the aromatic broth while maintaining a tender, pillowy texture.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 25 Min
• Total Time: 35 Min
• Yield: 4 Servings
• Calories: 365 kcal per serving

Ingredients:

The Foundation

• 1 box (16 oz) Frozen Potato & Cheese Pierogi
• 1/2 head Green Cabbage, thinly shredded (approx. 4 cups)
• 2 large Yellow Onions, thinly sliced
• 2 tbsp Butter (or Extra Virgin Olive Oil)

The Seasoning & Sauce

• 1/2 cup Low-Sodium Vegetable Broth
• 1 tsp Smoked Paprika
• 1/2 tsp Salt & 1/2 tsp Black Pepper
• 1/2 cup Low-Fat Greek Yogurt (High-protein sour cream alternative)

Preparation Steps:

1. Slow-Caramelizing the Aromatics

1. In a large, oven-safe skillet, melt the butter over medium heat. Add the sliced onions with a pinch of salt.
2. Cook, stirring occasionally, for 10–12 minutes until the onions are soft and a deep golden brown. This slow reduction is the secret to unlocking the savory sweetness that defines the dish.

2. Sautéing the Cabbage

3. Add the shredded cabbage and smoked paprika to the skillet with the onions. Sauté for 5–7 minutes until the cabbage has wilted and reduced in volume.
4. Pour in the vegetable broth to deglaze the pan, scraping up all the brown bits (the “fond”) from the bottom.

3. Nestling the Pierogi

5. Arrange the frozen pierogi in a single layer, nestling them directly into the cabbage and onion mixture so they are partially submerged.
6. Cover the skillet with a lid or foil. This creates a “steam-bake” environment that cooks the pasta through without drying it out.

4. The Final Bake

7. Place the skillet in a preheated oven at 400°F (200°C) for 15 minutes.
8. For a crispy finish, remove the lid for the last 5 minutes of baking to allow the edges of the pierogi to turn slightly golden and the liquid to fully reduce into a glaze.

Expert Tips:

• Flavor Balance: Serve with a generous dollop of Greek yogurt and fresh dill. The acidity and tang of the yogurt cut through the richness of the caramelized onions and butter.
• Safety Note: If using a cast-iron or oven-safe skillet, remember the handle will be scorching hot upon removal. Always use a dry kitchen towel or mitt. Ensure pierogi reach an internal temp of 165°F (74°C).