Talk:Cabbage roll

Merge proposal

I propose to merge all international varieties into single article as they do not differ too much and the differences can be explained using one or two sentences in a bullet list or a section (like for the Polish myth). It is obvious from the inter-wiki links that it is all about the same. The winner in the inter-wiki competition is uk.wiki - all articles point to the same article there which is about ... purely Ukrainian food .

(AFAIK) In many cuisines the recipe does not change that much whether it is cabbage or vine leaves to be used (including Bulgaria where I am from) which might serve as a justification to even merge everything to Dolma but it goes too far and I am unsure whether it would be accepted by the community. -- Goldie (tell me) 09:57, 18 July 2006 (UTC)

Goldie is right--there is, indeed the question on where to stop. For instance you could concievably also merge dolma with all other dishes which contain minced meat or a similar composition into a single article: Minced meat food. Just one step further, you end up with a single article for all things edible: Food. Personally, I don't think the current structure needs changing, but I won't go out in the streets if a decision is reached towards merging. --Gutza ^{T T+} 10:25, 21 July 2006 (UTC)

OK, I can feel the sarcasm, it nearly can be cut in slices. However I would ask for permission to correct you - maybe the intermediate step should be "dishes with rice" as some sarmale are also vegetarian :-) I am finding the word sarma/sarmale in 3 out of 4 articles.

I personally do not think Bulgarian sarma differs that much from Romanian sarmale while they in fact can be found both with cabbage and with vine leaves. The reason why I propose to put (IMnsHO artificially) a border between cabbage roll and dolma is that in few languages the word "dolma" does denote specifically the Turkish/Greek dish vs. local recipe. You can see for example the proposed "Kåldolmar" (which in Swedish means "cabbage dolma") or the vast number of Russian "Голубцы" ([1]) vs. ru:Толма. Goldie (tell me) 20:19, 22 July 2006 (UTC)

Sorry, didn't mean to be sarcastic--I simply meant to illustrate what I said: there is a question on where to stop merging. I deliberately went too far with the Food "suggestion", but that honestly was only meant for illustrative purposes.

Regarding the topic at hand, I fully agree about the quadruple similarity (RO/cabbage, RO/vine, BG/cabbage, BG/vine); I'm also convinced this is not a peculiarity of RO/BG--rather, I assume many countries in the region share the similarity. And finally, I also agree with your comment on keeping the articles separate. As a matter of fact, I happened to have agreed with you from the start; I'm starting to think that either you misread my previous comment, or that my tone of voice failed to conceive the intended meaning. --Gutza ^T

My great-grandmother made kåldolmar for dinner when I was a kid. I am not in favor of the merge because doing so would deprive some foods of their uniqueness and identity. There is merit to the point that kåldolmar is a variant of a cabbage roll, but when I searched for kåldolmar just a few minutes ago I'm glad that I didn't have to read a long blurb about cabbage rolls instead.

T+ 04:14, 23 July 2006 (UTC)

Unless you plan to merge Kåldolmar as well, the answer is no. Please be respectful of all ethnicities, it's the wikipedia way. user:hendrixski

Originally from Michigan, my European ancestors called Gołąbki, pigs in blankets. I like the separation.

Savory

In the first sentence, what does savory mean? There are several definitions, and only some would be appopriate. I recommend the use of a more precice word to avoid confusion. --Muéro 00:42, 26 August 2006 (UTC)

As an regular eater of homemade Golumpki to merge it with the cabbage roll article is an insult. Its more than just a plain cabbage roll. Its part of traditional Polish cuisine. Please consider my words as you debate this further as I've already thrown in my two cents. —Preceding unsigned comment added by 24.45.166.232 (talk) 18:53, 22 December 2007 (UTC)

Merge Proposal not adopted

No action after several months -- cross linked to and from each suggested merger as compromise step

Yum

Even as a schoolchild, I have liked cabbage rolls stuffed with minced meat. I heard that almost all other Finnish schoolchildren hated them, which I have never understood. JIP | Talk 18:40, 7 March 2007 (UTC)

hayyyyyyyyyyyyyyyyy

Deleted.
Why it was added in the first place, I'll never know.

Feezy501 03:39, 31 August 2007 (UTC)

Golabki are not cabbage rolls

Psychedelic Polish Gołąbki

Tell anybody in Poland "cabbage rolls" they will not know what it is, tell "golabki", aha, that's it. I disagree that it is a variation of a "cabbage roll". It is not. The only similarity is cabbage leaf used, but it is not rolled, the size is much different, filling is different, we use souse with it, and there are so many different ways of making golabki that you could have multiple subsections here for Golabki. —Preceding unsigned comment added by 137.111.220.166 (talk) 07:41, 10 March 2008 (UTC)

where does the food come from? —Preceding unsigned comment added by 202.49.16.9 (talk) 22:26, 27 August 2008 (UTC)

Thats good, because I removed the picture. Warrington (talk) 22:24, 7 October 2008 (UTC)

Cabbage Rolls Recipe

2 pounds ground beef

1 cup cooked rice

1 small onion, diced

2 eggs

Seasoned salt, to taste

1 package Lipton Onion Soup mix

8-10 large cabbage leaves

1 can diced tomatoes

1 can tomato sauce

Preheat oven to 375°. Sauté the onions and celery and set aside. Prepare the rice and set aside. In a shallow pan of boiling water, place the cabbage leaves for about a minute until they are limp. Take out of water and set aside. Combine the raw hamburger, cooked rice, onions, celery, eggs, seasoned salt, and Lipton Onion Soup Mix in a large bowl and mix well. Scoop out ¼ to ½ cup of the mixture and place it into the center of one of the cooked cabbage leaves. Starting at the stalk end of the leaf, roll the leaf around the mixture mak-ing sure to tuck the sides in as you go. Place the roll in a 9x13 greased cake pan. Continue this will the other leaves until the hamburger mixture is gone. Pour the can of diced tomatoes on top of all of the cabbage rolls, followed by the can of tomato sauce. Cover the pan with aluminum foil and bake at 375° for 60 minutes or until the center or the rolls are cooked throughout. To serve, sprinkle with shredded parmesan cheese. —Preceding unsigned comment added by 66.191.141.46 (talk) 21:54, 29 July 2009 (UTC)

Fantastic

Cabbage roll...Very interesting. And it has nothing to do with sarma of course! --Z yTalk 20:01, 8 August 2010 (UTC)