Slovak Bobalki With Sauerkraut

Michael Brauner / Getty Images
Prep: 10 mins
Cook: 70 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
217 Calories
4g Fat
40g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 217
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 972mg 42%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 6g
Vitamin C 14mg 72%
Calcium 42mg 3%
Iron 3mg 19%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


For the Sauerkraut:

  • 1 pound sauerkraut

  • 1/2 cup water, or liquid from sauerkraut

  • 1 medium onion, coarsely chopped

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 clove garlic, coarsely chopped, more to taste

  • Caraway seeds, to taste

For the Dough Balls:

  • 12 to 16 ounces homemade or store-bought bread dough, such as crusty French loaf dough

Steps to Make It

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

  2. To make the dough balls: Heat oven to 350 F 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.

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

  4. 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.


  • If not being served in the context of a meatless Christmas Eve dinner, all this needs is some kiełbasa, and perhaps some good mustard.