Prženi Kupus sa Kobasicama is a hearty Bosnian dish that translates to “cabbage with sausages”. You’ve got the tangy kick from the pickled cabbage, the smoky richness of the sausage, and that savory cured beef all simmered together in one pot. It’s not fancy, but man is it satisfying.

This recipe was submitted by Amra, who’s from Bosnia & Herzegovina. She fondly remembers her mom making this dish during the cold winter months. The warmth of the oven not only cooked the food but also filled their home with a comforting aroma.

To make this dish, start by sautéing onions and browning sausages in a pot. Remove the onions and sausage from the pot then toss in the cabbage, tomato paste, sliced cured beef and seasoning. Give it a good mix and add the sausage and onions back in topped with water. Cover and pop it in the oven and let it bake for 30-40 minutes.

This Bosnian dish is my new obsession. The smoky sausage, tangy sauerkraut, and rich smoked beef all melding into one insanely flavorful bowl. So good! The sausage added a perfect smokiness, while the baked sauerkraut brought this awesome feisty brine. The smoked beef added unexpected but amazing porchetta-esque notes that tied it all together beautifully. You could definitely sub in regular sauerkraut and any good smoky sausage and still capture those flavors. This is insanely craveable, comforting goodness.