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Gołąbki are also referred to in English as golombki, golumpki, golabki, golumpkies, golumpkis, gluntkes, or gwumpki. [1] [2] [4] Similar variations are called holubky (Czech, Slovak), sarmale (Romanian), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen or kåldolmar (Sweden, from the Turkish dolma).
Holishkes (stuffed Cabbage) Recipe at Epicurious.com. Archived 2019-12-22 at the Wayback Machine Recipes, Menus, Cooking Articles & Food Guides. Stuffed Cabbage: Holishkes - meat. Archived 2008-10-11 at the Wayback Machine Mimi's Cyber-Kitchen Recipes - "Your First Stop for Food on the Web".
Polish cuisine (Polish: kuchnia polska [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation originating in and widely popular in Poland.Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines.
The cabbage roll is a staple in the 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, the cabbage rolls are broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.
Contemporary recipe for bigos also contains tomato sauce even though it supposedly pre dates introduction of tomatoes and the traditional recipe does not involve them. I've heard that in Romania golabki are served with sour cream, but I cannot bet on that.
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
Ghari or Surati Ghari is a sweet Gujarati dish from Surat, Gujarat, India.Ghari is made of puri batter, milk 'mawa', ghee and sugar – made into round shapes with sweet filling, to be consumed on Chandani Padva festival. [1]
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages.