2Add chopped cabbage to a bowl and generously coat with high quality olive oil.
3Season the cabbage with onion powder, garlic powder, salt, pepper, smoked paprika, and Italian seasoning.
4Mix the seasoned cabbage.
5Add sliced smoked sausage and frozen pierogies to the same bowl and mix with the seasonings.
6Load all ingredients onto a sheet pan lined with parchment paper for easy cleanup.
7Toss the sheet pan into the oven at 425°F for 30 minutes.
8While the sheet pan meal is cooking, create a beer cheese by mixing together cream cheese, AP seasoning, cheddar, bone broth, bacon pieces, and logger in a pot.
9Heat the beer cheese mixture on medium heat until everything is melted and well combined.
10To serve, load your sheet pan meal (cabbage, smoked sausage, and pierogies) into a bowl.
11Top with some of the beer cheese and additional bacon pieces.
Ingredients
1 head chopped cabbage
14 oz smoked sausage sliced
12 frozen pierogis
0.25 teaspoon onion powder
0.25 teaspoon garlic powder
0.25 teaspoon Italian seasoning
0.125 teaspoon smoked paprika
Olive oil
0.5 cup beer (lager or ale)
0.25 cup broth
0.125 tsp chicken bouillon
4 oz cream cheese, cubed
1 cup sharp cheddar cheese, shredded
1 tsp cornstarch
0.5 tsp onion powder
0.5 tsp garlic powder
Salt
freshly ground black pepper
4 pieces cooked bacon chopped
Equipment
bowlsheet panparchment paperovenpot
Tips
Adjust the liquid in the beer cheese to your desired thickness.
Be careful with the chicken bouillon to avoid over-salting the beer cheese.