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A cabbage roll is a dish consisting of cooked
cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
leaves wrapped around a variety of fillings. It is common to the cuisines of
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,
Northern Northern may refer to the following: Geography * North, a point in direction * Northern Europe, the northern part or region of Europe * Northern Highland, a region of Wisconsin, United States * Northern Province, Sri Lanka * Northern Range, a ra ...
, Eastern and Southeastern Europe and much of Western Asia,
Northern China Northern China () and Southern China () are two approximate regions within China. The exact boundary between these two regions is not precisely defined and only serve to depict where there appears to be regional differences between the climate ...
, as well as parts of North Africa.
Meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
fillings are traditional in Europe, and include beef, lamb, or pork seasoned with
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling which are then
baked Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferre ...
, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Sweden and Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces and sour cream are typical. In Lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. It is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. The cabbage roll is a staple in Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. Nancy Krcek Allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. A version called holishkes is traditionally eaten by Jews on Simchat Torah; stuffed cabbage is described by Gil Marks to have entered Jewish cooking some 2,000 years ago. Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia and Ukraine favor sweet-and-sour, for example.


Variations

* ''Lahanodolmades'' (Λαχανοντολμάδες) – Greece * Balandėliai (little pigeons) – Lithuania * ''Halubcy'' – Belarus * ''Golubtsy'' (little pigeons) – Russia * '' Gołąbki'' (little pigeons) – Poland * ''Holubtsi'' - (little pigeons) – Ukraine * ''Kāpostu tīteņi'' – Latvia * ''Holubky'' – Czech Republic and Slovakia * '' Holishkes'' – Ashkenazi Jewish * ''Prakas'' – Ashkenazi Jewish * ''Krouv Memula'' – Israel * ''Kåldolmar'' – Sweden * ''Kaalikääryle'' – Finland * ''Kapsarull'' – Estonia * ''Töltött káposzta'' / ''Szárma'' – Hungary * ''Japrak'' or '' Sarma'' (''Sarma me lakër të bardhë'') – Albania * Сарма ('' Sarma'') – North Macedonia * Сарма / '' Sarma'' – Serbia * '' Sarma'' / Сарма or ''Japrak'' / Јапрак – Bosnia and Herzegovina * ''Punjeni kupus'' or ''Arambašići'' or '' Sarma'' – Croatia * Сарми (''Sarmi''; see: Sarma) – Bulgaria * '' Sarmale'' – Romania, Moldova * '' Sarma'' – Southeastern Europe and Turkey * ''Lahana dolması/sarması'' – Turkey * ''Kələm dolması'' – Azerbaijan * ''Kaghambi tolma'' (կաղամբի տոլմա) – Armenia * ''Tolma'' (ტოლმა) – Georgia * ''Dolmeye Kalam'' (cabbage dolma) – Iran * ''Malfoof mahshi'' (محشي ملفوف) – the Levant * ''Mahshi kuronb'' (محشي كرنب) – Egypt and Sudan * ' and ''Krautwickel'' – Germany and Austria * ''Cigares au chou'' – Quebec * ''Involtini di cavolo'' – Italy * '' Capuns – Graubunden, Switzerland and Lombardy, Italy * ''Capunet'' - Veneto, Italy * ''Bragioli'' – Malta * ''Niños Envueltos'' – Argentina and Uruguay * ''Charuto de Repolho'' – Brazil * ''Aluske'' – Paraná, Santa Catarina, and Rio Grande do Sul (Brazil) * ''Bai Cai Juan'' (白菜卷) – China * ''Rōru kyabetsu'' (ロールキャベツ) – Japan * ' – Vietnam


Europe


Azerbaijan and Turkey

Stuffed cabbage leaves ( az, Kələm dolması tr, Lahana sarması) are popular all year in Azerbaijan and Turkey, but especially in winter when other vegetables are less plentiful. The stuffing usually consists of rice and herbs such as coriander, mint and dill, onions and meat, although there is a variation—''yalancı'' (fake) ''
dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whol ...
''—which is meat-free.


Balkans

Cabbage rolls are a culinary standard in Montenegro, Bosnia and Herzegovina, Turkey, Bulgaria,
Macedonia Macedonia most commonly refers to: * North Macedonia, a country in southeastern Europe, known until 2019 as the Republic of Macedonia * Macedonia (ancient kingdom), a kingdom in Greek antiquity * Macedonia (Greece), a traditional geographic reg ...
, Romania, Serbia and Croatia. Leaves of brined cabbage stuffed with ground beef, pork and rice are a favorite dish during Christmas time and other non-fasting holidays, while meat is omitted or substituted with crushed walnuts on fasting holy days. Traditionally, cabbage rolls are simmered at length in a paprika-based sauce with chunks of smoked bacon.


Romania and Moldova

With ''sarmale'' being the national dish of Romania, come different variations and sizing depending on the region. Sarmale are Romanian stuffed cabbage rolls traditionally served on Christmas and
New Year's Eve In the Gregorian calendar, New Year's Eve, also known as Old Year's Day or Saint Sylvester's Day in many countries, is the evening or the entire day of the last day of the year, on 31 December. The last day of the year is commonly referred to ...
but also served throughout the year at weddings, baptism parties, and other large celebrations. It is considered a winter dish and starts with the orthodox celebration of St. Ignatie day – Preparing the Pig, when Romanians traditionally slaughter the pigs for Christmas. Ground pork or beef is mixed with sauteed caramelized onions and rice, stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. For flavor, they usually consist of layers with bacon, smoked ribs, or smoked sausage. Seasoned with spices and aromatics, it is traditionally served with
polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
, sour cream and pickled spicy peppers.


Hungary

The traditional Hungarian cabbage roll ''(töltött káposzta)'' can be made from sweet or sauerkraut cabbage leaves filled with a mixture of minced pork meat, eggs, and rice seasoned with paprika, caraway, salt, and pepper. The Hungarian version often contains minced pepper (
paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...
) and is served with sour cream on top. Many Hungarians serve this food during Christmas and New Year's Eve, although it is a common dish throughout the year (sweet version during summer/fall and the sour during winter/spring time). The sour stuffed cabbage is part of the traditional Hungarian pig slaughter menu and it is said that eating this during the holiday season will bring you wealth and health for the new year.


Poland

Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender. The name ''gołąbki'' means "little pigeons" in Polish. The cabbage rolls are called ''holubky'' by Czechs and Slovaks, or ''sarma'' / ''сарма'' by Serbs, Croatians and Bulgarians. The sauce is often the main difference in regional variations. In a less popular version called ''leniwe gołąbki'' (lazy cabbage rolls) the ingredients are chopped, combined and baked or fried.


Ukraine

In Ukraine, the filling of ''holubtsi'' varies throughout the country. In the
Carpathian The Carpathian Mountains or Carpathians () are a range of mountains forming an arc across Central Europe. Roughly long, it is the third-longest European mountain range after the Urals at and the Scandinavian Mountains at . The range stretches ...
region corn grits are used, whereas in the
Poltava Poltava (, ; uk, Полтава ) is a city located on the Vorskla River in central Ukraine. It is the capital city of the Poltava Oblast (province) and of the surrounding Poltava Raion (district) of the oblast. Poltava is administratively ...
area buckwheat groats are preferred. The cereal is lightly cooked, mixed with fried
onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
, shkvarky (
pork cracklings Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces ...
) or raw minced meat. The mixture is combined with spices and seasonings, and is then used as the filling for steamed fresh or pickled cabbage leaves. In spring cabbage leaves are often replaced with fresh
beetroot The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...
leaves, and in the southwest – with fresh young grape leaves. The ''holubtsi'' are lightly fried and then stewed with sour cream, or tomato, mushroom or some other sauce. During Lenten periods this might be water mixed with kvas, while at other times it might be a meat broth. In
Left Bank Ukraine Left-bank Ukraine ( uk, Лівобережна Україна, translit=Livoberezhna Ukrayina; russian: Левобережная Украина, translit=Levoberezhnaya Ukraina; pl, Lewobrzeżna Ukraina) is a historic name of the part of Ukrain ...
and in the south, ''holubtsi'' are usually big, made from the entire cabbage leaf, while in the Dniester region and the Carpathians the cabbage leaf is divided into several pieces. In the latter regions, cooks who made large holubtsi were considered lazy. In Poltava cooks preferred the large holubtsi because they were juicier. In most of Ukraine holubtsi were an everyday dish, but in most of
Right Bank Ukraine Right-bank Ukraine ( uk , Правобережна Україна, ''Pravoberezhna Ukrayina''; russian: Правобережная Украина, ''Pravoberezhnaya Ukraina''; pl, Prawobrzeżna Ukraina, sk, Pravobrežná Ukrajina, hu, Jobb p ...
, with the exception of
Polissia Polesia, Polesie, or Polesye, uk, Полісся (Polissia), pl, Polesie, russian: Полесье (Polesye) is a natural and historical region that starts from the farthest edge of Central Europe and encompasses Eastern Europe, including East ...
, they were also included in holiday meals. Beginning in the 1920s, holubtsi began to be stuffed with a rice-meat mixture, and, instead of kvas, they began to be cooked in tomato juice, sauce or paste. This is the most common way they are prepared nowadays. Holubtsi are a popular dish for both everyday meal and as special occasion treat. For Sviata Vecheria (Christmas Eve Supper) in many regions of Ukraine holubtsi constitute one of the twelve traditional dishes served on the night. Only Lenten ingredients are used in this case. On occasion of Sviata Vecheria, Boykos and Transcarpathians make Holubtsi from "kryzhavky" (pickled whole heads of cabbage). Into these "pickled" holubtsi they put a stuffing of rice and mushrooms. Carpathian-style holubtsi are usually made from fresh cabbage and stuffed with corn grits, or with grated raw potato (Vorokhta, Verkhovyna, Kvasy). These are best served with mushroom gravy. To differentiate the different types of holubtsi, they are wrapped into different shapes: corn-filled ones are made into the shape of envelopes, with the edges folded in, potato-filled are simply rolled up. A classic Halychian (Galician) Sviata Vecheria dish is holubtsi stuffed with grated potato and served with a mushroom machanka (dipping sauce). File:Golubtci 025.jpg, Holubtsi stuffed with buckwheat groats, served with smetana File:Golubci8.jpg, Holubtsi stuffed with rice and meat mixture File:כרוב ממולא.jpg, Jewish ''holishkes'' are similar to Ukrainian ''holubtsi'' and Polish ''gołąbki''


Russia

The Russian version of cabbage rolls usually consists of mincemeat mixed with cooked rice or buckwheat wrapped in cabbage leaves and stewed in a mixture of sour cream and tomato sauce. In order to save time there is another variation of that dish called ''lenivye golubtsy'' (lazy cabbage rolls). In that case, the cabbage is chopped and mixed with mincemeat and rice so there is no need to wrap every meatball in a cabbage leaf.


Sweden and Finland

''Kåldolmar'' ("cabbage dolma") are
Swedish Swedish or ' may refer to: Anything from or related to Sweden, a country in Northern Europe. Or, specifically: * Swedish language, a North Germanic language spoken primarily in Sweden and Finland ** Swedish alphabet, the official alphabet used by ...
cabbage rolls filled with rice and minced meat (most often pork). They are traditionally eaten with boiled or mashed potatoes, gravy, and lingonberry jam. In Finland the same dish is known as ''kaalikääryle'' (plural ''kaalikääryleet''). In 1709, after losing the Battle of Poltava, the wounded
Charles XII of Sweden Charles XII, sometimes Carl XII ( sv, Karl XII) or Carolus Rex (17 June 1682 – 30 November 1718 O.S.), was King of Sweden (including current Finland) from 1697 to 1718. He belonged to the House of Palatinate-Zweibrücken, a branch line of t ...
and the remnants of his army escaped with their
Cossack The Cossacks , es, cosaco , et, Kasakad, cazacii , fi, Kasakat, cazacii , french: cosaques , hu, kozákok, cazacii , it, cosacchi , orv, коза́ки, pl, Kozacy , pt, cossacos , ro, cazaci , russian: казаки́ or ...
allies to the Ottoman town of Bender, in present-day Moldavia, where they were granted refuge by
Sultan Sultan (; ar, سلطان ', ) is a position with several historical meanings. Originally, it was an Arabic abstract noun meaning "strength", "authority", "rulership", derived from the verbal noun ', meaning "authority" or "power". Later, it ...
Ahmed III Ahmed III ( ota, احمد ثالث, ''Aḥmed-i sālis'') was Sultan of the Ottoman Empire and a son of Sultan Mehmed IV (r. 1648–1687). His mother was Gülnuş Sultan, originally named Evmania Voria, who was an ethnic Greek. He was born at H ...
. Charles XII spent more than five years in the Ottoman Empire, trying to convince the Sultan to help him defeat the Russians. When he finally returned to Sweden in 1715, he was followed by his Ottoman creditors and their cooks. The creditors remained in Sweden at least until 1732; it is generally believed that Ottoman style dolma were introduced into Swedish cooking during this period. As indicated by the name, Swedish ''kåldolmar'' are generally considered a variety of the
dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whol ...
. Swedish is the only European language to use the Turkish term dolma ("filled") to denote cabbage rolls. The earliest known Swedish recipe for "Dolma" is in the 1765 edition of the famous
cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first cour ...
of
Cajsa Warg Anna Christina Warg (23March 17035February 1769), better known as Cajsa (or Kajsa) Warg, was a Swedish cookbook author and one of the best-known cooks in Swedish history. Early life Warg was born in Örebro, the younger of two daughters, to a ...
. Warg instructed her readers to prepare the rolls using vine leaves, lamb, rice, and lemon juice. Toward the end of the recipe, however, Warg suggested that those who could not afford vine leaves could use preboiled cabbage leaves in their place. Nowadays, frozen ''kåldolmar'', cooked with preboiled cabbage leaves, are sold in most major food stores in Sweden. To cherish early modern cultural interchange between Sweden and the Orient, the Cabbage Dolma Day (Kåldolmens dag) is celebrated on November 30, the day Charles XII was killed during a military campaign in Norway. The celebrations were instated in 2010 by a group known as the Friends of the Cabbage Dolma (Kåldolmens vänner). In a series of media appearances, historian
Petter Hellström Petter may refer to: People: *Petter (given name) *W. E. W. Petter, English aircraft designer *Arlie Petters, a Belizean-American mathematical physicist *Tom Petters, former CEO and chairman of Petters Group Worldwide Place names: *Petter Bay, a ...
explained that the group wanted to make November 30 a day to remember and ponder the multifaceted roots of Sweden's cultural heritage, apparently in contrast to the same day's long history as the unofficial marching day of Swedish fascism and
right wing extremism Far-right politics, also referred to as the extreme right or right-wing extremism, are political beliefs and actions further to the right of the left–right political spectrum than the standard political right, particularly in terms of being ...
. Starting in 2013, the Cabbage Dolma Day was hosted by the
Swedish History Museum The Swedish History Museum ( sv, Historiska museet or Statens historiska museum) is a museum located in Stockholm, Sweden, that covers Swedish archaeology and cultural history from the Mesolithic period to present day. Founded in 1866, it operat ...
in
Stockholm Stockholm () is the Capital city, capital and List of urban areas in Sweden by population, largest city of Sweden as well as the List of urban areas in the Nordic countries, largest urban area in Scandinavia. Approximately 980,000 people liv ...
, the country's foremost historical museum. The celebrations have also been supported by a number of important civil society organizations over the years, notably the Church of Sweden and the Federation of Local History and Folk Culture (Sveriges hembygdsförbund).


Africa


Egypt

In Egyptian cuisine, cabbage rolls are called محشي كرمب, pronounced ''maḥshī kromb'' or ''maḥshī koronb'' (as Standard Arabic often turns to in proximity to in Egyptian Arabic), literally translating to "stuffed cabbage". The leaves are fresh and commonly cut into smaller pieces and partially pre-cooked. The most common filling is a mixture of rice, onion, tomato, herbs, and spices (most typically including mint, dill, and cumin); meat is rarely used in Egyptian stuffed cabbage. The rolls are arranged in a pot and boiled in broth or tomato-based sauce, also including the herbs and spices. As the pieces of cabbage and therefore the rolls are small, the leaves are usually simply rolled around the filling almost like a small cigar, and are left open at the ends rather than folded around the filling to produce a completely enclosed package.


Americas


United States

In regions heavily influenced by Polish immigrants, such as Chicago which claims the largest Polish population outside of Poland, Detroit, Pennsylvania, the southern tier of New York, and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the Polish gołąbki. These are also known as ''pigs in a blanket''. Jewish immigrants from Eastern Europe popularized the dish in New York City, where they became known as ''Jewish cabbage''. Cabbage rolls also feature prominently in the cuisines of Cajuns and
Louisiana Creoles Louisiana Creoles (french: Créoles de la Louisiane, lou, Moun Kréyòl la Lwizyàn, es, Criollos de Luisiana) are people descended from the inhabitants of colonial Louisiana before it became a part of the United States during the period of bo ...
of southern Louisiana, where they usually take the form of ground pork mixed with rice and chopped vegetables stuffed into parboiled cabbage leaves and cooked in a tomato sauce-based liquid.
Romani Americans It is estimated that there are one million Romani people in the United States. Though the Romani population in the United States has largely assimilated into American society, the largest concentrations are in Southern California, the Pacific ...
often cook cabbage rolls.


Asia


China

In Chinese cuisine, cabbage rolls are called 白菜卷, pronounced ''báicài juǎn''.


See also

*
List of cabbage dishes This is a list of cabbage dishes and foods. Cabbage (''Brassica oleracea'' or variants) is a leafy green or purple biennial plant, grown as an annual plant, annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from , ...
* List of stuffed dishes * Vine leaf roll


Notes


References

* Wretman, Tore: ''Svensk husmanskost'' (Forum 1967). . {{DEFAULTSORT:Cabbage Roll Stuffed vegetable dishes Arab cuisine Argentine cuisine Armenian cuisine Ashkenazi Jewish cuisine Austrian cuisine Azerbaijani cuisine Belarusian cuisine Bulgarian cuisine Chilean cuisine Chinese cuisine Czech cuisine Finnish cuisine German cuisine Hungarian cuisine Israeli cuisine Jordanian cuisine Japanese cuisine Korean cuisine Lithuanian cuisine Lenten foods Moldovan cuisine Palestinian cuisine Polish cuisine Lebanese cuisine Levantine cuisine Romanian cuisine Russian cuisine Slavic cuisine Slovak cuisine Swedish cuisine Syrian cuisine Turkish cuisine Ukrainian cuisine Vietnamese cuisine Culture of Cleveland World cuisine Cabbage dishes Jewish cuisine Cuisine of the Mid-Atlantic states Cuisine of the Midwestern United States Louisiana cuisine Types of food Romani cuisine