Polish Sheet Pan Dinner with Beer Cheese
Directions
- 1Preheat oven to 425°F.
- 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.
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