Gołąbki Explained

Gołąbki
Alternate Name:Gołąb, holubky, holishkes
Country:Poland
Course:Appetizer or main
Served:Hot
Main Ingredient:Cabbage, pork or beef
Minor Ingredient:onions, rice, kasza

Gołąbki (pronounced as /pl/) 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 and/or kasza.

Gołąbki are often served during on festive occasions such as weddings, holidays, and other family events.[1] [2]

Etymology

Polish: Gołąbki is the plural form of Polish: gołąbek, the diminutive form of Polish: 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 Persian: کلم|rtl=yes "cabbage" or Persian: کلم پیچ|rtl=yes "cabbage roll" and Old Armenian կաղամբ "cabbage" as possible sources. The word would have later been altered by folk etymology to resemble the word for the bird.[3]

Other names

See main article: Cabbage roll. Gołąbki are also referred to in English as golombki, golumpki, golabki, golumpkies, golumpkis, gluntkes, or gwumpki.[4] 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.[5]

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole".[6] They are also referred to as "pigs in a blanket",[7] [8] not to be confused with pigs in blankets in British and Irish cuisine.

See also

External links

Notes and References

  1. Book: Bice, Jeanne. The Ultimate Christmas: The Best Experts' Advice for a Memorable Season With Stories and Photos of Holiday Magic (recipe originally from Robin Kurth). 130. HCI. 2008. 9780757307546. November 21, 2012.
  2. Book: Mendicino, Tom. Remembering Christmas. Polito. Frank. 87. Kensington Books. 2011. 9780758266859. November 21, 2012.
  3. Stachowski . Marek . Marek Stachowski (linguist) . Uwagi do etymologii słowiańskiej nazwy potrawy "gołąbki" . Przegląd Wschodnioweuropejski . Olsztyn . Centrum Badań Europy Wschodniej UWM . 2016 . VII . 2 . 239–244 . 2081-1128.
  4. Book: De Kleine, John. Lots Of Fat And Taste Recipes. 114. Xlibris Corporation. 2009. 9781441530950. November 21, 2012.
  5. Web site: Dictionary of American Regional English . University of Wisconsin . n.d. . November 21, 2012 . dead . https://web.archive.org/web/20120211115925/http://dare.wisc.edu/?q=node%2F201 . February 11, 2012 .
  6. Book: I Surrendered All. Frank Stanley Placzek. 108. AuthorHouse . 2010. 9781452047591. November 21, 2012.
  7. Book: Silverman, Deborah Anders. Polish-American Folklore. University of Illinois Press. 2000. 28. 0-252-0256-9-5.
  8. Book: Long. Lucy M.. Ethnic American Cooking. Rowman & Littlefield. 2016. 234. 9781442267343.