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There's everything from Egg Roll Soup and Stuffed Cabbage Soup to heartier, meat-based soups like Ground Beef Cabbage Soup and Italian White Bean, Cabbage and Sausage Soup.
The cabbage rolls are called gołąbki in Polish, 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.
Search “cabbage rolls” or “stuffed cabbage” on Instagram and TikTok, and you’ll discover an endless array of recipes for tender leaves wrapped around fillings that usually include ground ...
Rinderroulade, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlroulade, cabbage filled with minced meat. Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to ...
Eastern Europeans called it gołąbki (little doves), because the rolled cabbage in sauce resembled a bird in a nest. The spicing varies by community. Hungarian Jews use a dash of marjoram; Syrians add cinnamon; Persians add dill and mint. As meat was expensive, rice was added to extend the meat. [1]
Fisherman's Soup: A hot, spicy, and paprika-based river fish soup, originating as a dish of Hungarian cuisine, that is prepared with generous amounts of hot paprika and carp or mixed river fish. Húsleves Chicken soup: A clear chicken or veal meat soup with soup vegetables and thin soup pasta called csipetke. Jókai bableves Jókai bean soup
Gołąbki (Polish pronunciation: [ɡɔˈwɔmpki] ⓘ) 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 festive occasions such as weddings, holidays, and other family events ...
Gulyásleves (gulyás ' herdsman ' [1] and leves ' soup ' in Hungarian), is a Hungarian soup, made of beef, vegetables, ground paprika and other spices. It originates from a dish cooked by the cattlemen (Hungarian: gulya ' cattle herd ', gulyás ' cattle herder '), who tended their herds in the Great Hungarian Plain (known as the Alföld or ...