|Alternative names||Gołąb, holubky, holishkes|
|Course||Appetizer or main|
|Place of origin||Poland|
|Main ingredients||Cabbage, pork, beef, onions, rice|
Gołąbki [ɡɔˈwɔmpki] is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.
Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, meaning "pigeon", referring to the roll's shape.
Gołąbki are often served during the Christmas season and on festive occasions such as weddings. They are also a featured dish for family reunions amongst Polish Americans. An alternative to the dish are Jewish holishkes, served on Sukkot and Simchat Torah.
Gołąbki are also referred to as golombki, golumpki, golabki, golumpkies, golumpkis, gluntkes, or gwumpki. 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 South Slavic versions, particularly in the Balkan region), kåldolmar (Sweden, from the Turkish dolma). In Yiddish, holipshes, goleptzi golumpki and holishkes or holep are very similar dishes. They are also referred to as "piggies in a blanket" among the Slavic people who settled in the mid-Atlantic regions of the United States.
In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", "cabbage casserole", "pigs in a blanket", or just "piggies".
- 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.
- Tom Mendicino, Frank Polito (2011). Remembering Christmas. Kensington Books. p. 87. ISBN 9780758266859. Retrieved November 21, 2012.CS1 maint: Uses authors parameter (link)
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