Slovak Bobalki With Sauerkraut
A traditional Slovak recipe pairs baked bread dough balls with fried sauerkraut, suitable for holidays and easily enhanced with sausage year-round.
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Instructions
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Preheat oven to 350 F and lightly grease a baking sheet.
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In a Dutch oven, combine sauerkraut, liquid, onion, salt, pepper, and garlic; bring to a boil, then simmer for one hour until liquid is mostly gone. Stir in caraway seeds, cover, and remove from heat.
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Cut bread dough into pieces, roll into 3/4-inch diameter ropes, then cut into 1-inch chunks and roll into balls. Arrange on the prepared baking sheet.
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Bake the dough balls until golden brown and firm, then let them stand for 10 minutes after removing from the oven.
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Reheat the sauerkraut mixture until steaming, then add the baked dough balls and mix well. Cover, let stand 2-3 minutes, and serve.