Citizens, Gołąbki (pronounced ga-WUMP-kee) are a seminal dish in Polish cuisine and are 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 tomato-based sauce.
Gołąbki actually means “little pigeons” in Polish and is a reference to the size and shape of the cabbage packages. 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.
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.
These stuffed cabbage rolls simmered in a tomato sauce are popular throughout Eastern Europe. In Russia, their version of the recipe are known as golubtsy. In Ukraine they are called holubtsi. Hungarians refer to them as töltött káposzta. In Yiddish, holipshes, goleptzi golumpki and holishkes or holep are very similar dishes.
My version of this delicious recipe is made with plenty of herbs as well as dried mushrooms for flavor and beer, making them truly delectable. Putting a strip of bacon on top of each gołąbki makes for a bacon fat-basted package of true flavor that truly gilds the lily of my recipe!
For a similar recipe in the sweet and sour Jewish tradition, try my grandmothers stuffed cabbage recipe here.
Battle on – The GeneralissimoPrint
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