Name: Slovak Bobalki With Sauerkraut Recipe
Total time: 80 min
Yield: 6
Cuisine: German

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Bobalki (also spelled bobalky) are slovak balls of dough that can be eaten with honey and poppy seeds as a dessert or as a savory dish with onion and sauerkraut (as in this recipe), usually for meatless christmas eve dinners. It can be made with homemade bread dough but purchased bread dough will work, too, and is a nice shortcut. 

How to make Slovak Bobalki With Sauerkraut Recipe

Barbara Rolek

Crawler

German

<p>Bobalki (also spelled bobalky) are slovak balls of dough that can be eaten with honey and poppy seeds as a dessert or as a savory dish with onion and sauerkraut (as in this recipe), usually for meatless christmas eve dinners. It can be made with homemade bread dough but purchased bread dough will work, too, and is a nice shortcut. </p>

Water

Sauerkraut

Medium Onion

Salt To Taste

Ground black pepper to taste

Chopped garlic to taste

Caraway seeds to taste

To make the sauerkraut:combine water or sauerkraut liquid, 1 pound sauerkraut, onion, salt and pepper, and garlicin a dutch oven. Bring to a boil, reduce heat to low and simmer 1 hour, stirring occasionally, until the liquid is almost gone. Add caraway seeds, stir, cover, and turn off heat. 

step 1

To make the dough balls:heat oven to 350 degrees and lightly grease a baking sheet. Cut dough into manageable pieces and roll as if making breadsticks, about 3/4 inch in diameter. Cut into 1 inch-long chunks and roll into balls. Repeat with remaining dough. 

step 2

Bake balls until golden brown on top and the dough balls feel somewhat stiff when squeezed. Remove from oven and let stand 10 minutes. 

step 3

When ready to serve, reheat sauerkraut mixture until it just begins to produce steam. Add the baked dough balls and mix thoroughly. Cover, turn off heat, let stand 2 to 3 minutes, and serve immediately. 

step 4

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