From Wikipedia, the free encyclopedia
Jump to: navigation, search
Golabki jacek.jpg
Gołąbki served with mashed potatoes.
Alternative names Gołąb or Hulupki
Course Appetizer, Main
Place of origin Poland
Serving temperature Hot
Main ingredients Cabbage, pork, beef, onions, rice
Cookbook: Gołąbki  Media: Gołąbki

Gołąbki [ɡɔˈwɔmpki] is a cabbage roll common in Polish cuisine made from lightly soft-boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice or barley, which are baked in a casserole dish and are usually served with a creamy tomato sauce.

Gołąbki is the plural of gołąbek, the diminutive of gołąb, meaning "pigeon", referring to the fist-sized or smaller roll's shape.

Gołąbki are often served during the Christmas season and on festive occasions such as weddings.[1][2] They are also a featured dish for family reunions amongst Polish Americans.[3]

Polish myth holds that the King of Poland and Grand Duke of Lithuania, Casimir IV, fed his army with gołąbki before a key battle of the Thirteen Years' War outside of Malbork Castle against the Teutonic Order, victory stemming from the strength of the hearty meal.

Other names[edit]

Main article: Cabbage roll

Gołąbki are also referred to as golombki, golumpki, golabki, golumpkies, golumpkis, gluntkes, or gwumpki.[1][2][4] Similar variations are called holubky (Slovak), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen German (or sarma a Turkish loan-word, commonly applied to some Southern Slavic versions, particularly in the Carpathian and Balkan regions), kåldolmar (Sweden, from the Turkish dolma). In Yiddish, holipshes, goleptzi golumpki and holishkes or holep are very similar dishes.[5] They are also referred to as "pigeons" (England and the Pennsylvania Anthracite Coal Region).

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "pigs in a blanket", "piggies", "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole".[1][2][4][3]

See also[edit]


  1. ^ a b c 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. p. 130. ISBN 9780757307546. Retrieved November 21, 2012. 
  2. ^ a b c Tom Mendicino, Frank Polito (2011). Remembering Christmas. Kensington Books. p. 87. ISBN 9780758266859. Retrieved November 21, 2012. 
  3. ^ a b Frank Stanley Placzek (2010). I Surrendered All. AuthorHouse. p. 108. ISBN 9781452047591. Retrieved November 21, 2012. 
  4. ^ a b De Kleine, John (2009). Lots Of Fat And Taste Recipes. Xlibris Corporation. p. 114. ISBN 9781441530950. Retrieved November 21, 2012. 
  5. ^ "Dictionary of American Regional English". University of Wisconsin. n.d. Archived from the original on February 11, 2012. Retrieved November 21, 2012. 

External links[edit]