In Polish, “gołąbki” means “tiny pigeons,” even though there’s not a bit of pigeon in them. This charming name likely refers to the shape of the rolls, which may have resembled birds to early Polish cooks.
Historians believe that stuffed cabbage dishes were introduced to Poland through contacts with countries to the east, possibly from Turkey through trade routes or from Russia. By the 17th century, gołąbki had firmly established themselves in Polish culinary tradition. Initially, they were considered a dish for special occasions and holidays, but over time, they became popular everyday fare.
The classic Polish gołąbki involves softening cabbage leaves then folding them around a stuffing of minced meat (often pork or beef), rice, and spices. They’re then cooked until they’re soft enough to eat.
Restaurant Relax respects Polish culinary traditions dishing out gołąbki accompanied by either a hearty tomato sauce or a subtle mushroom gravy. Tomato sauce brings a zest that perks up the savory rolls, whereas the mushroom gravy adds a rustic touch boosting the dish’s classic taste profiles.
We stick to the old-school recipes, so you’re getting that real-deal Polish flavor that’ll make you feel like you’re sitting at a family table in Poland.
