gołąbki
{{short description|Central European dish}}
{{other uses}}
{{Infobox food
| name = Gołąbki
| image = 00101 Rindfleisch - Kohlroulade, Podkarpackie.JPG
| image_size = 250px
| caption = Gołąbki served with tomato sauce and vegetables
| alternate_name = {{flagicon|Belarus}} галубцы/hałubcy
{{flagicon|Russia}} голубцы, golubtsy
{{flagicon|Ukraine}} голубці, holubtsi
{{flagicon|Czech Republic}}{{flagicon|Slovakia}} holubky
| country = {{flag|Poland}}
{{flag|Belarus}}
| region = Central and Eastern Europe
| creator = Lipka Tatars, West Slavs, East Slavs
| course = Appetizer or main
| served = Hot or cold
| main_ingredient = Cabbage, pork or beef
| minor_ingredient = onions, rice or kasza, bolete mushrooms
| calories =
| other =
}}
Gołąbki ({{IPA|pl|ɡɔˈwɔmpki|audio=LL-Q809 (pol)-Olaf-gołąbki.wav}}) 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 and/or kasza.
Gołąbki are often served during festive occasions such as weddings, holidays such as Christmas Day, and other family events.{{cite book|url=https://books.google.com/books?id=VXE217W152IC&q=Golumpki&pg=PA130|title=The Ultimate Christmas: The Best Experts' Advice for a Memorable Season With Stories and Photos of Holiday Magic (recipe originally from Robin Kurth)|first=Jeanne|last=Bice|page=130|publisher=HCI|year=2008|isbn=9780757307546|access-date=November 21, 2012}}{{Dead link|date=June 2024 |bot=InternetArchiveBot |fix-attempted=yes }}{{cite book|url=https://books.google.com/books?id=DB-L7WuFgr4C&q=Golumpki&pg=PA87|last=Mendicino|first=Tom|last2=Polito|first2=Frank|title=Remembering Christmas|page=87|publisher=Kensington Books|year=2011|isbn=9780758266859|access-date=November 21, 2012}}
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. In some variants, the cabbage leaves may sometimes be substituted with vine leaves or fermented instead of fresh cabbage leaves.
Etymology
{{lang|pl|Gołąbki}} is the plural form of {{lang|pl|gołąbek}}, the diminutive form of {{lang|pl|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 {{lang|fa|کلم|rtl=yes}} {{transliteration|fa|kalam}} "cabbage" or {{lang|fa|کلم پیچ|rtl=yes}} {{transliteration|fa|kalam pič}} "cabbage roll" and Old Armenian {{lang|xcl|կաղամբ}} {{transliteration|xcl|kałamb}} "cabbage" as possible sources. The word would have later been altered by folk etymology to resemble the word for the bird.{{cite journal |last=Stachowski |first=Marek |author-link=Marek Stachowski (linguist) |title=Uwagi do etymologii słowiańskiej nazwy potrawy "gołąbki" |url=http://uwm.edu.pl/cbew/PW_2016_7_2.pdf |journal=Przegląd Wschodnioweuropejski |location=Olsztyn |publisher=Centrum Badań Europy Wschodniej UWM |date=2016 |volume=VII |issue=2 |pages=239–244 |issn=2081-1128}}
Other names
{{main|Cabbage roll}}
Gołąbki are also referred to in English as golombki, golumpki, golabki, golumpkies, golumpkis, gluntkes, or gwumpki.{{cite book|url=https://books.google.com/books?id=gKL_QKDfK84C&q=Golumpki&pg=PA114|title=Lots Of Fat And Taste Recipes|first=John|last=De Kleine|page=114|publisher=Xlibris Corporation|year=2009|isbn=9781441530950|access-date=November 21, 2012}} Similar variations are called holubky (Czech, Slovak), sarmale (Romanian), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen (German) or
kåldolmar (Sweden, from the Turkish dolma). In Yiddish, holipshes, goleptzi golumpki and holishkes or holep are very similar dishes.{{cite web|url=http://dare.wisc.edu/?q=node/201 |title=Dictionary of American Regional English |work=University of Wisconsin |date=n.d. |access-date=November 21, 2012 |url-status=dead |archive-url=https://web.archive.org/web/20120211115925/http://dare.wisc.edu/?q=node%2F201 |archive-date=February 11, 2012 }}
In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole".{{cite book|url=https://books.google.com/books?id=X1yQ7yXPwocC&q=Golumpki&pg=PA108|author=Frank Stanley Placzek|title=I Surrendered All|page=108|publisher=AuthorHouse |year=2010|isbn=9781452047591|access-date=November 21, 2012}}
They are also referred to as "pigs in a blanket",{{cite book|last=Silverman|first=Deborah Anders|title=Polish-American Folklore|publisher=University of Illinois Press|year=2000|page=28|isbn=0-252-0256-9-5|url=https://books.google.com/books?id=OSpC30_ppvYC&pg=PA28}}{{cite book|editor-last=Long|editor-first=Lucy M.|title=Ethnic American Cooking|publisher=Rowman & Littlefield|year=2016|page=234|isbn=9781442267343|url=https://books.google.com/books?id=HTWNDAAAQBAJ&pg=PA234}} not to be confused with pigs in blankets in British and Irish cuisine.
See also
References
{{reflist}}
External links
- [http://www.foodnetwork.com/recipes/tyler-florence/stuffed-cabbage-rolls-galumpkis-recipe/index.html Gołąbki recipe from the Food Network]
- [http://www.coalregion.com/recipes/halupkies.php Straight outta da Coal Region kitchen!]
{{DEFAULTSORT:Golabki}}
Category:Ashkenazi Jewish cuisine