|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 4g||16%|
|Total Sugars 4g|
|Vitamin C 14mg||72%|
|*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.|
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
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.
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.
Bake balls until golden brown on top and the dough balls feel somewhat “stiff” when squeezed. Remove from oven and let stand 10 minutes.
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.