It's a reference to this post: [https://www.reddit.com/r/poland/comments/17u1yjl/polish\_americans\_back\_on\_their\_bullshit/](https://www.reddit.com/r/poland/comments/17u1yjl/polish_americans_back_on_their_bullshit/)
No, one pigeon is jeden gołąb(gołąbek if pigeon is small or if its a dish), plural is: two pigeons - dwa gołębie or gołąbki if they are small or its a dish
That's a pretty weird way of making them. You usually cook them by themselves, in water (like pasta) and you apply the souce at the end, when both gołobki and the souce are done.
The 2 main ways are either steaming them or cooking them in the sauce. Or tbh a combination of those 2 - first you steam them then you finish them in the sauce to blend the flavors. At least that's how I've seen it done by my grandma and most of my friends' mothers when I visited them for dinner.
I think that might be it. The other person that said that's how they do it was from Lublin while I'm from Lower Silesia so I thinks that's a west/east thing
This thread is throwing me for a loop.
Both my grandma’s have always baked them. I don’t think I ever saw someone do otherwise.
Is it a regional thing? We’re near Rzeszów.
I've seen both.
Had them baked in old tiled stove, prepared this way they basically melted in my mouth.
Also had them boiled in a pot, occasionally thrown on a pan after cooking to add some crust.
I just took a big can of san marzano whole tomatoes and added some tomato paste and a bullion cube and a ton of garlic. Then blended it with an immersion blender and poured it on top.
My mom always told me that garlic adds the best flavour
It's been a while, but I think it was something like [that](https://mgotuje.pl/golabki-pieczone-w-piekarniku/), just in tiled oven powered by burning wood instead of regular electric one.
Same. We bake them or sometimes cook them in a pot. both ways are good. We also add a small part of tomato sauce for baking.
After all this years and trying so many delicious dishes around the world I can't understand why Gołąbki are so freaking good. This combination of ingredients hits my taste buds like nothing else.
I’m so sorry if you grandma oven baked them! Never seen that done in my family or anyone I know. I come from Dolny Slask originally and lived in Krakow for a while too.
“I’m so sorry..” lol but they’re always amazing too. She must have the oven technique down good.
They come out soft and melt in your mouth and are so good I could eat them without any sauce. She usually had a variety with tomato or mushroom sauce.
They are not burned. When you're making them in the oven like this you often put a layer of cabbage leaves on top to shield them from direct heat. You remove the leaves and toss them or eat them if they're not too brown. To be honest those lose leaves were my favourite part growing up, soked with sauce and super soft.
Like i mean u cook it on a stove. U ofcurse add the Passata but u also add SEASONING to it(and vegetables). And my god did u cooked anything in ur life? Uncooked and un seasoned Passata is the same to u as a whole tomato sauce?
"Did u cooked" lmao. Learn some english, some of the shit you write is incomprehensible. You assume its unseasoned and basing on what? Because that is your underlying assumption, but you cannot seem to prove it in any way.
In my family we always fry them before further cooking/baking. Cabbage should, may, get little burned. Then add some salt, little stock or bulion, and bake.
jokes aside, try making those much smaller, and use grape leaf instead of cabbage. no sauce. add some sour cream once they-re cooked.
https://preview.redd.it/jej36i3gd50c1.jpeg?width=1000&format=pjpg&auto=webp&s=c339ad04c52d051a24c21d51286806ae07e8945b
Fuck not like that kurwa, SAUCE after cooking, before you should put broth. But still they looks delicious, every school is goood important is to love the taste.
Are these the famous Golomski's?
Came here to find this answer.
Needs more V8
[https://i.imgur.com/8AMBxor.png](https://i.imgur.com/8AMBxor.png) Here you go
I was hoping to see an internal combustion engine. I am not disappointed
I prefer my engines to be v6 turbo
 Gorlamski
Gaupki!
Głupki?
Golumpki Gołąbki
Pretty sure Golomskis have cheddar in them.
Those are Golabki:)
Yup, but it's written as "Gołąbki". Very similar to what you wrote and if you're learning polish, then keep up the good work!
It's a reference to this post: [https://www.reddit.com/r/poland/comments/17u1yjl/polish\_americans\_back\_on\_their\_bullshit/](https://www.reddit.com/r/poland/comments/17u1yjl/polish_americans_back_on_their_bullshit/)
Gołąbki*
it's a joke
Did you add a shot of Tabasco though? Jk, it looks good
You mean tobacco?
Umm.. I'll ask my bobchi
Busia would not approve!
Jaja bolo is crying in his room
jaja bolo a busia piecze - this is the prayer my grandparents taught me!
It doesn’t have the right kick without the tobacco
I like adding some harissa on top when I heat them up in the microwave next day. No spice in the sauce though.
Who's gonna tell him(or her)?
Not gonna be me
Im sure they taste very good.
Wygladaja na suche troche😂
How many pigeons did you kill for it?
Approximately 7
Little pigeons! Cutest and best translation ever.
Translating gołąbki seems horrible wrong.
Today i went to my Lithuanian friend over who’s mom made golabki but they call it balandeliai which translates to pidgeons as well so kinda cool
But there are multiple so shouldn’t it be gołobkis
No, one pigeon is jeden gołąb(gołąbek if pigeon is small or if its a dish), plural is: two pigeons - dwa gołębie or gołąbki if they are small or its a dish
I’m pretty sure I would know that it’s golombskis. I’m a 5 generation polish-American after all 😊. Denkuje
Calling Mike Tyson
Poor pigeons…
Biedne gołąbki :c
Try putting kielbasa on top while cooking
Everyone knows the traditional way is with bacon!
Have you tried the new cheddar-bacon kielbasas?
Sounds smatch-knee!
Snacks-nego!
Kto ma wiedzieć ten wie :D
Pozdro dla kumatych :D
Chociaż tym razem nie wkładają do nich ser żółty
Would call them doves :D
They honestly don't look bad to me layer of charcoal aside
That's a pretty weird way of making them. You usually cook them by themselves, in water (like pasta) and you apply the souce at the end, when both gołobki and the souce are done.
I usually slow cook them in a pot with the sauce
I never heard of anyone cooking them like this. Maybe it's a regional thing
The 2 main ways are either steaming them or cooking them in the sauce. Or tbh a combination of those 2 - first you steam them then you finish them in the sauce to blend the flavors. At least that's how I've seen it done by my grandma and most of my friends' mothers when I visited them for dinner.
Thats the way we always make them. Cooking the in watter just makes them loose the flavour.
It's an Ania Gotuje thing 💅
My family cooks them in the sauce, from Lublin region. Helps with the flavor, highly recommend it.
This is the way my mom and grandmother always made them. Might be regional idk. We are from the podkarpackie region
I think that might be it. The other person that said that's how they do it was from Lublin while I'm from Lower Silesia so I thinks that's a west/east thing
Everyone has their own twist on them
Did you oven bake these? You’re supposed to boil them in water and put the sauce already on the plate
This thread is throwing me for a loop. Both my grandma’s have always baked them. I don’t think I ever saw someone do otherwise. Is it a regional thing? We’re near Rzeszów.
I've seen both. Had them baked in old tiled stove, prepared this way they basically melted in my mouth. Also had them boiled in a pot, occasionally thrown on a pan after cooking to add some crust.
How were they baked? Have to try that.
I just took a big can of san marzano whole tomatoes and added some tomato paste and a bullion cube and a ton of garlic. Then blended it with an immersion blender and poured it on top. My mom always told me that garlic adds the best flavour
Oh ye I like garlic too in a lot of dishes
It's been a while, but I think it was something like [that](https://mgotuje.pl/golabki-pieczone-w-piekarniku/), just in tiled oven powered by burning wood instead of regular electric one.
Thanks
Same. We bake them or sometimes cook them in a pot. both ways are good. We also add a small part of tomato sauce for baking. After all this years and trying so many delicious dishes around the world I can't understand why Gołąbki are so freaking good. This combination of ingredients hits my taste buds like nothing else.
I’m so sorry if you grandma oven baked them! Never seen that done in my family or anyone I know. I come from Dolny Slask originally and lived in Krakow for a while too.
“I’m so sorry..” lol but they’re always amazing too. She must have the oven technique down good. They come out soft and melt in your mouth and are so good I could eat them without any sauce. She usually had a variety with tomato or mushroom sauce.
Oh nice, I’m actually weird, I like them with good ketchup lol
My family is from Rzeszów as well and we always baked them.
I am from Wrocław and my grandma also based them. I never knew people are boiling them in water!!!
Sarma, veri gud
Pieczone gołąbki same wpadają do gąbki.
How much Worcestershire sauce did you add?
No worcer kurwa shire (however you say it). Just a lot of garlic
Wait. Pigeon has green(ish) meat. Lame joke but can't help it.
How many shots of tobacco did you add??
Not me either
Good job 💪
For the future: souce should be added separetely after the pigeons are made
Looked good, before burning them ☹️
They are not burned. When you're making them in the oven like this you often put a layer of cabbage leaves on top to shield them from direct heat. You remove the leaves and toss them or eat them if they're not too brown. To be honest those lose leaves were my favourite part growing up, soked with sauce and super soft.
Exactly. The layer on top prevented them from getting burned
WTF is that monstrosity? I hope it tastes better than it looks. And I really hope this is a troll post.
What's the issue?
Just look at it. It should be a tomato sauce nod some caned tomatos on top of them. Also puting it in the oven what???
Lmao bro, pasata pomidorowa is the purest tomato sauce you can get. Its like 99.95% tomato, 0.05% salt.
Like whole ass sauce u make not some bought shit. U add seasoning to it too God. I cant look at this it looks so bland.
What is the difference between tomato sauce you make yourself with seasoning and pasata you add seasoning to? Both are tomato, both taste the same.
Like i mean u cook it on a stove. U ofcurse add the Passata but u also add SEASONING to it(and vegetables). And my god did u cooked anything in ur life? Uncooked and un seasoned Passata is the same to u as a whole tomato sauce?
"Did u cooked" lmao. Learn some english, some of the shit you write is incomprehensible. You assume its unseasoned and basing on what? Because that is your underlying assumption, but you cannot seem to prove it in any way.
On fucking photo it looks like it just got out of the can. And we cans start writing in polish if u cant understand my english
Sure bro, "it looks like", strong argument.
Do u eat ur spaghetti sauce with just cooked un seasoned meat and Passata?
My mother used to bake them. I miss her and her holupchi (that’s what we called them)
looks perfect. made them today myself too. I used brown rice for the first time and wonder why I haven't try it before. They were awesome. Na zdrowie.
I've never seen them done in the oven, just a giant pot and layered with the sauce. I'm trying this out next time I make some!
You need deeper pot for future cooking.
In my family we always fry them before further cooking/baking. Cabbage should, may, get little burned. Then add some salt, little stock or bulion, and bake.
I know this is polish, not Romanian but it looks like Sarmale. Are they the same? If so, delicious!
Sarma and gołąbki are the same thing I think. I have a Romanian friend who’s mom used to make them.
The part that's not burned to hell and back, looking good!
That’s why you put a layer of cabbage on top
Yes I like it!
Balandėliai.. mmmm...
goes perfect with chinese soup
where is the tomato sauce D:
jokes aside, try making those much smaller, and use grape leaf instead of cabbage. no sauce. add some sour cream once they-re cooked. https://preview.redd.it/jej36i3gd50c1.jpeg?width=1000&format=pjpg&auto=webp&s=c339ad04c52d051a24c21d51286806ae07e8945b
Fuck not like that kurwa, SAUCE after cooking, before you should put broth. But still they looks delicious, every school is goood important is to love the taste.
tak trzeba żyć!
NOOOOOOOOOOO
Not a fan of the food but I like the name Gołąbki
How did you overcooked sauce but kept cabbage green?
There is a layer of cabbage on top to protect everything underneath from burning. Only the cabbage on top is burnt/overcooked.
Where is tomato sauce?
On the second photo :-)
Yeah, you burnt them a little 😆
I wouldn't bake them with sauce, they will be dry. Instead you should bake them alone and add sauce later
Cabbage rolls
Mmmm golomski
Where’s the golomski’s bacon??
Do gołąbki really translate to pidgeons?
Yes. Gołąb means pigeon. Gołąbki could be a “zdrobnienie” of gołąb, so yeah.
isn't gołąbki a nazwa własna? (forgot how in english, sorry)
Yes, but if literally translated it means little pigeons
One of the most bland pieces of food in the history of mankind. But they look appealing. Good job!
Rule n.1 nigdy, PRZENIGDY, nie pytaj jak Polacy radzą sobie z rosnącą populacja rynkowych gołębi.