Gołąbki
Softened cabbage leaves rolled around minced pork and rice, then baked or simmered in tomato sauce.
What makes it gołąbki
- Whole cabbage leaves, blanched to fold.
- Minced pork with rice or buckwheat groats.
- Cooked slowly in tomato or mushroom sauce.
Where it comes from
The name means little pigeons, perhaps for their plump shape. Stuffed cabbage is made right across central and eastern Europe and the Balkans — sarma, holubtsi, töltött káposzta — and gołąbki are Poland's, a dish for Sunday dinners, weddings and wakes alike.
How it varies
- Z kaszą
- Buckwheat groats in place of rice.
- Wigilia gołąbki
- Meatless, with groats and mushrooms — made in some homes for Christmas Eve.
Be the first here
Start your own gołąbkiNo one here has made gołąbki yet. Start it as v1, and every version after is an experiment the next cook can learn from.
