|Pre-baked Bobalky Balls|
After rising, cut of pieces of dough and roll into a snake-like tube.
Cut off one inch lengths and roll into small balls.
Place on a greased cookie sheet and cover with a tea towel.
Let rest about 20 minutes.
Bake in a preheated 350° oven until browned (about 8-9 minutes) this depends on your oven.
|Baked Bobalky Balls|
Remove from oven and place on cooling rack. Completely cool them.
Now they can be bagged and stored for a day or two until ready to prepare Bobalky and Sauerkraut.
|Finished Bobalky and Sauerkraut|
Now it is time to prepare the final product.
I usually make a quart size freezer bag full of Bobalky Balls.
I take a quarter cup of butter and melt that over medium heat in a large skillet. Now it is up to you...I add 1/2 of a small onion that is diced to the butter and cook for about 3 minutes. (If you don't like the texture of onion, you can substitute a few sprinkles of onion powder over the sauerkraut.) I use 1/2 can of sauerkraut. Add this to the hot butter and onions. Cook over medium heat until the sauerkraut dries out a tad and picks up a little color. Here's the strange part...while cooking the sauerkraut, boil about a quart of water to have ready for the next step. After the sauerkraut looks like the way you want it, take the Bobalky Balls and place them in a large colander.
Take the boiling water and pour over the Balls. Immediately after they are drained, place in the skillet and toss with the sauerkraut mixture. Sprinkle with salt and pepper to taste. Cook for another 5 minutes...and them ready to serve.
Enjoy! Élvez! Piacere! Gustirati! Radosť!