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Gołąbki

Central European dish

Field	Value
name	Gołąbki
image	00101 Rindfleisch - Kohlroulade, Podkarpackie.JPG
image_size	250px
caption	Gołąbki served with tomato sauce and vegetables
alternate_name	Belarus галубцы,
Russia голубцы,
Ukraine голубці,
Lithuania balandėliai
Czech RepublicSlovakia holubky
country	Poland
region	Central and Eastern Europe
course	Appetizer or main
served	Hot or cold
main_ingredient	Cabbage; pork or beef
minor_ingredient	onions; rice, kasha or potatoes; bolete mushrooms (optional)

Russia голубцы, Ukraine голубці, Lithuania balandėliai Czech RepublicSlovakia holubky Gołąbki () is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or other carbohydrates such as kasha groats or potatoes.

Gołąbki are often served during festive occasions such as weddings, holidays such as Christmas Day, and other family events.

They can also be prepared using a number of various fillings instead of meat or rice, including mashed potatoes, boiled eggs, barley groats and others. Similar dishes exist in Southern Europe and along the Mediterranean coast, where the cabbage leaves may sometimes be substituted with vine leaves or fermented instead of fresh cabbage leaves.

Etymology

Gołąbki is the plural form of gołąbek, the diminutive form of gołąb ("pigeon, dove"). Max Vasmer accepts this as the origin of the word, stating that the dish was so named due to similarity in shape. The Polish linguist Marek Stachowski finds this theory semantically dubious. He instead proposes an Oriental borrowing, pointing out that a similar dish, aside from Eastern Europe, is known in the Levant and Central Asia. He mentions Persian کلم fa "cabbage" or کلم پیچ fa "cabbage roll" and Old Armenian կաղամբ xcl "cabbage" as possible sources. The word would have later been altered by folk etymology to resemble the word for the bird.

Other names

Main article: Cabbage roll

Gołąbki are also referred to in English as golombki, golumpki, golabki, golumpkies, golumpkis, gluntkes, or gwumpki. Similar variations are called holubky (Czech, Slovak), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen (German) or kåldolmar (Sweden, from the Turkish dolma). The dishes sarmale (Romanian) and töltött káposzta (Hungarian) are also very similar, though may use whole fermented cabbage leaves in place of fresh. In Yiddish, holipshes, goleptzi golumpki and holishkes or holep are also very similar dishes.

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole". They are affectionately known as "Hunky hand grenades" among diaspora in the Pittsburgh area. They are also referred to as "pigs in a blanket", not to be confused with pigs in blankets in British and Irish cuisine.

References

Bice, Jeanne. (2008). "The Ultimate Christmas: The Best Experts' Advice for a Memorable Season With Stories and Photos of Holiday Magic (recipe originally from Robin Kurth)". HCI.
Mendicino, Tom. (2011). "Remembering Christmas". Kensington Books.
Stachowski, Marek. (2016). "Uwagi do etymologii słowiańskiej nazwy potrawy "gołąbki"". Centrum Badań Europy Wschodniej UWM.
De Kleine, John. (2009). "Lots Of Fat And Taste Recipes". Xlibris Corporation.
(n.d.). "Dictionary of American Regional English". University of Wisconsin.
Frank Stanley Placzek. (2010). "I Surrendered All". AuthorHouse.
Silverman, Deborah Anders. (2000). "Polish-American Folklore". University of Illinois Press.
(2016). "Ethnic American Cooking". Rowman & Littlefield.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

european-cuisine polish-cuisine lithuanian-cuisine ashkenazi-jewish-cuisine stuffed-vegetable-dishes cabbage-dishes national-dishes

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