Editing Cabbage roll (section)

==Variations==
{{div col|colwidth=22em}}
* ''Lahanodolmades''<ref>{{Cite web |url=https://cookpad.com/ke/recipes/3104921-greek-stuffed-cabbage-leaves-lahanodolmades |title=Greek Stuffed Cabbage Leaves (Lahanodolmades) |access-date=12 December 2020 |work=Cookpad |language=en }}</ref> (Λαχανοντολμάδες) – Greece
* ''Töltött káposzta'' – Hungary
* Balandėliai – Lithuania
* ''Halubcy'' – Belarus
* ''Golubtsy'' (Голубцы) – Russia
* ''[[Gołąbki]]'' – Poland
* ''Holubci'' (Голубці) – Ukraine
* ''Kāpostu tīteņi'' – Latvia
* ''Holubky'' – Czech Republic and Slovakia
* ''[[Holishkes]]'' – Ashkenazi Jewish
* ''Prakas'' – Ashkenazi Jewish
* ''Krouv Memula'' (כרוב ממולא) – Israel
* ''Kåldolmar'' – Sweden
* ''Kaalikääryle'' – Finland
* ''Kapsarull'' – Estonia
* ''Japrak'' or ''[[Sarma (food)|Sarma]]'' (''Sarma me lakër të bardhë'') – [[Albania]]
* Сарма (''[[Sarma (food)|Sarma]]'') – North Macedonia
* Сарма / ''[[Sarma (food)|Sarma]]'' – Serbia
* ''[[Sarma (food)|Sarma]]'' / Сарма or ''Japrak'' / Јапрак – Bosnia and Herzegovina
* ''Sarma'' (Crimea, Ukraine)
* ''Punjeni kupus'' or ''Arambašići'' or ''[[Sarma (food)|Sarma]]'' – Croatia
* Сарма (''Sarma''; see: [[Sarma (food)|Sarma]]) – Bulgaria
* ''[[Sarmale]]'' – Romania, Moldova
* ''[[Sarma (food)|Sarma]]'' – Southeastern Europe and Turkey
* ''Lahana dolması/sarması''<ref>{{Cite web |url=https://www.haberturk.com/kiymali-lahana-sarmasi-tarifi-nasil-yapilir-hbrt-2574633 |title=Kıymalı lahana sarması, tarifi nasıl yapılır? |date=6 February 2020 |access-date=12 December 2020 |work=[[Habertürk]] |language=tr }}</ref><ref>{{Cite web |url=https://lezzetler.com/etli-lahana-dolmasi-tarif-8111 |title=Etli Lahana Dolması |access-date=12 December 2020 |work=Lezzetler |language=tr }}</ref> – Turkey
* ''Kələm dolması'' – Azerbaijan<ref>{{Cite web |url=https://azcookbook.com/azeri/k%C9%99l%C9%99m-dolmasi/ |title=Kələm Dolması |date=6 February 2010 |access-date=12 December 2020 |work=AZCookbook|language=az }}</ref><ref>{{Cite web |url=https://resept.az/kelem-dolmasi/ |title=Kələm dolması |date=8 December 2012 |access-date=12 December 2020 |work=Resept.az |language=az }}</ref>
* ''Kaghambi tolma'' (կաղամբի տոլմա) – Armenia
* ''Tolma'' (ტოლმა) – Georgia
* ''Dolmeye Kalam'' (cabbage dolma) – Iran
* ''Malfoof Mahshi'' (ملفوف محشي) – the Levant
* ''Mahashi Malfoof'' (محاشي ملفوف) - The Arab states of the Gulf
* ''Mahshi kromb'' (محشى كرمب) – Egypt and Sudan
* ''{{ill2|Kohlroulade|de}}'' and ''Krautwickel'' – Germany and Austria
* ''Cigares au chou'' – Quebec
* ''Involtini di cavolo'' – Italy
* ''[[Capuns]] – Graubunden, Switzerland and Lombardy, Italy
* ''Capunet'' – Piedmont, Italy
* ''Bragioli'' – Malta
* ''Ouma onder die komberse'' or ''Oupa se kouse'' - South Africa
* ''Niños Envueltos'' – Argentina and Uruguay
* ''Charuto de Repolho'' – Brazil
* ''Aluske'' – Paraná, Santa Catarina, and Rio Grande do Sul (Brazil)
* ''Bai Cai Juan'' (白菜卷) – China
* ''Rōru kyabetsu'' (ロールキャベツ) – Japan
* ''Kålrouletter'' - Norway
* ''Cải bắp cuốn'' - Vietnam
{{div col end}}

===Europe===

====Armenia====
{{main|Dolma (food)}}
In Armenia, cabbage rolls are stuffed with beans and tart fruits. It is wrapped with cabbage leaves, and stuffed with red beans, garbanzo beans, lentils, cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) in Armenian where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.<ref name="Recipe Corner: Basoots Dolma (Lenten Tolma)">{{cite web |last1=Vartanian Datian |first1=Christine |title=Armenian Pasuts Dolma Recipe |url=https://mirrorspectator.com/2020/06/04/recipe-corner-basoots-dolma-lenten-tolma/ |website=The Armenian Mirror Spectator |date=4 June 2020 |access-date=25 December 2023}}</ref> Armenian cooks sometimes use rose hip syrup to flavor stuffed cabbage rolls.<ref>{{cite book |last1=Duguid |first1=Naomi |title=Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan |date=2016-09-06 |publisher=Artisan Books |isbn=978-1-57965-727-7 |pages=400 }}</ref>

====Azerbaijan and Turkey====
[[File:Kalam dolmasi Azerbaijan.jpg|thumb|right| Azerbaijani cabbage roll, ({{langx|az|Kələm dolması }})]]
{{main|Sarma (food)}}
Stuffed cabbage leaves ({{langx|az|Kələm dolması }} {{langx|tr|Lahana dolması}}) are popular all year in Azerbaijan and Turkey, but especially in winter when other vegetables are less plentiful. The stuffing usually consists of rice and herbs such as coriander, mint and dill, onions and meat, although there is a variation{{snd}} ''yalancı dolma'' ("fake" [[dolma]]){{snd}} which is meat-free.<ref>Azerbaijani Cuisine—National Tourism Promotion Bureau, 2017.</ref>

==== Balkans ====
{{main|Sarma (food)}}
Cabbage rolls are a culinary standard in [[Turkey]], [[Bulgaria]], [[Greece]], [[North Macedonia]], [[Albania]], [[Serbia]], [[Montenegro]], [[Bosnia and Herzegovina]], [[Croatia]], [[Slovenia]] and [[Romania]]. They are traditionally made with leaves of brined cabbage stuffed with ground beef, pork and rice, while meat can also be omitted or substituted with crushed walnuts, pine nuts and raisins. In [[Romania]] and parts of [[Greece]], cabbage rolls are a favorite dish during Christmas time and other non-fasting holidays. In some countries, such as [[Serbia]], cabbage rolls are traditionally simmered at length in a paprika-based sauce with chunks of smoked bacon.

==== Romania and Moldova ====
{{main|Sarma (food)}}
With ''sarmale'' being the national dish of Romania, there are different variations and sizing depending on the region.
Sarmale are Romanian stuffed cabbage rolls traditionally served on [[Christmas]] and [[New Year's Eve]] but also served throughout the year at weddings, baptism parties, and other large celebrations. It is considered a winter dish and starts with the orthodox celebration of St. Ignatie day – Preparing the Pig, when Romanians traditionally slaughter the pigs for Christmas. 
Ground pork or beef is mixed with sauteed caramelized onions and rice, stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. For flavor, they usually consist of layers with bacon, smoked ribs, or smoked sausage. 
Seasoned with spices and aromatics, it is traditionally served with [[polenta]], sour cream and pickled spicy peppers.

==== {{anchor|Töltött káposzta|Hungary}}Hungary ====
[[File:Töltött káposzta, 2.jpg|thumb|258x258px|Töltött káposzta in [[Budapest]]]]
Töltött Káposzta, the traditional Hungarian cabbage roll, can be made from sweet or sauerkraut cabbage leaves filled with a mixture of minced pork meat (or sometimes [[Turkey (bird)|turkey]]), eggs, onions, and rice seasoned with caraway, salt, and pepper. In [[Transylvania]] and [[Great Hungarian Plain|Alföld]] regions it is called ''takart''. The Hungarian version often contains minced [[paprika]] and is served with [[sour cream]] on top. It used to be seasoned with saffron. Many Hungarians serve this food during Christmas and New Year's Eve, although it is a common dish throughout the year (sweet version during summer/fall and the sour during winter/spring time). The sour stuffed cabbage is part of the traditional Hungarian pig slaughter menu and it is said that eating this during the holiday season will bring you wealth and health for the new year.

There are lots of regional variations: in [[Zakarpattia Oblast|Kárpátalja]] and Nyírség, for example, they make pinky-sized töltött káposzta for weddings.<ref>{{Cite web |last=Márta |first=Mondik |date=2023-05-22 |title=Öt érdekesség a kárpátaljai töltött káposztáról |url=https://karpatalja.ma/karpatalja/szines/ot-erdekesseg-a-karpataljai-toltott-kaposztarol/ |access-date=2024-05-08 |website=Kárpátalja.ma |language=hu}}</ref>

Although the rolling up of cabbages was first mentioned in the book of [[Miklós Tótfalusi Kis]] (in 1695), a similar dish, the ''káposztás hús'', was known long before it. (not to be confused with [[Székelykáposzta]])

The Káposztás hús was hugely popular. This traditional cabbage stew had a special significance to [[Hungarians|Hungarian]] people. The 17th-century manuscript cookbook of the [[Csáktornya]] court, written sometime before 1662, begins its list of dishes with the phrase "The cabbage meat is the coat of arms of Hungary". "In the old days, there was no dish more suitable for Hungarians than cabbage", said [[Péter Apor]], praising it as the meal of the lords. [[Matthias Bel|Mátyás Bél]] around 1730 also calls "Cabbage with bacon, the coat of arms of Hungary". Lippay also calls it the "coat of arms of Hungary" and states that [[Hungarians|Hungarian]] people can't live without it. [[Kelemen Mikes]] when traveling to [[Turkey]] also writes back, "The beautifully written letter pleases the mind, as does these cabbages with dill and sour cream". Mikes also finds it fitting for a coat of arms: "Even if I had no other praise to say about it, is it not enough to say that it is the [[Transylvania|Transylvanian]] coat of arms?"

But the cabbage roll itself also appears as a motif in the culture. In the renowned writer [[Zsigmond Móricz]]'s short story "Tragedy", the protagonist János Kis dies while eating stuffed cabbage (of which he had vowed to eat fifty).

==== Poland ====
{{main|Gołąbki}}
Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender.

[[File:00101 Rindfleisch - Kohlroulade, Podkarpackie.JPG|thumb|Gołąbki in tomato sauce]]

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.

====Ukraine====
In Ukraine, the filling of ''holubtsi'' varies throughout the country. In the [[Carpathian]] region corn grits are used, whereas in the [[Poltava]] area [[buckwheat]] groats are preferred. The cereal is lightly cooked, mixed with fried [[onions]], [[shkvarky]] ([[Pork rind|pork cracklings]]) or raw minced meat. The mixture is combined with spices and seasonings, and is then used as the filling for steamed fresh or pickled cabbage leaves. In spring cabbage leaves are often replaced with fresh [[beetroot]] leaves, and in the southwest – with fresh young grape leaves. The ''holubtsi'' are lightly fried and then stewed with sour cream, or tomato, mushroom or some other sauce. During [[Lent|Lenten periods]] this might be water mixed with [[kvass|kvas]], while at other times it might be a meat broth.

In [[Left Bank Ukraine]] and in the south, ''holubtsi'' are usually big, made from the entire cabbage leaf, while in the [[Dniester]] region and the [[Carpathians]] the cabbage leaf is divided into several pieces. In the latter regions, cooks who made large holubtsi were considered lazy. In Poltava cooks preferred the large holubtsi because they were juicier. In most of Ukraine holubtsi were an everyday dish, but in most of [[Right Bank Ukraine]], with the exception of [[Polissia]], they were also included in holiday meals. Beginning in the 1920s, holubtsi began to be stuffed with a rice-meat mixture, and, instead of kvas, they began to be cooked in tomato juice, sauce or paste. This is the most common way they are prepared nowadays.

Holubtsi are a popular dish for both everyday meal and as special occasion treat. For [[Twelve-dish Christmas Eve supper|Sviata Vecheria]] (Christmas Eve Supper) in many regions of Ukraine holubtsi constitute one of the twelve traditional dishes served on the night. Only Lenten ingredients are used in this case.<ref>Yakovenko, Svitlana 2016, [http://sovabooks.com.au/tradition-on-a-plate-ukrainian-christmas-eve-supper/ ''Ukrainian Christmas Eve Supper: Traditional village recipes for Sviata Vecheria''] {{Webarchive|url=https://web.archive.org/web/20170103204019/http://sovabooks.com.au/tradition-on-a-plate-ukrainian-christmas-eve-supper/ |date=2017-01-03 }}, Sova Books, Sydney</ref><ref>Faryna, Natalka (Ed.) 1976, ''Ukrainian Canadiana'', Ukrainian Women's Association of Canada, Edmonton</ref> On occasion of Sviata Vecheria, Boykos and Transcarpathians make Holubtsi from "kryzhavky" (pickled whole heads of cabbage). Into these "pickled" holubtsi they put a stuffing of rice and mushrooms. Carpathian-style holubtsi are usually made from fresh cabbage and stuffed with corn grits, or with grated raw potato (Vorokhta, Verkhovyna, Kvasy). These are best served with mushroom gravy.  To differentiate the different types of holubtsi, they are wrapped into different shapes: corn-filled ones are made into the shape of envelopes, with the edges folded in, potato-filled are simply rolled up. A classic Halychian (Galician) [[Twelve-dish Christmas Eve supper|Sviata Vecheria]] dish is holubtsi stuffed with grated potato and served with a mushroom machanka (dipping sauce). 

On May 4, 2023, the cooking of holubtsi, a Ukrainian traditional dish, was inscribed in the National Inventory of Elements of the Intangible Cultural Heritage of Ukraine.<ref>{{Cite web |date=2023-05-10 |title=Голубці внесли до переліку нематеріальної культурної спадщини України |url=https://www.unn.com.ua/uk/news/2026864-golubtsi-vnesli-do-pereliku-nematerialnoyi-kulturnoyi-spadschini-ukrayini |access-date=2023-08-13 |website=УНН |language=uk}}</ref>

==== Russia ====

The Russian version of cabbage rolls usually consists of [[Ground meat|minced meat]] mixed with cooked rice (or buckwheat) wrapped in cabbage leaves and stewed in a mixture of either sour cream or tomato sauce or both. 

There is an easier-to-make variation of that dish called ''lenivye golubtsy'' (e.g. "lazy" cabbage rolls): the cabbage is chopped and mixed with [[Ground meat|minced meat]] and rice so there is no need to wrap every meatball in a cabbage leaf.<ref>[http://rbth.ru/articles/2009/10/28/281009_golubtsy.html The ultimate Russian comfort food] {{Webarchive|url=https://web.archive.org/web/20130823001117/https://rbth.ru/articles/2009/10/28/281009_golubtsy.html |date=2013-08-23 }}, October 28, 2009, [[Russia Beyond the Headlines]]e</ref>

As for the [[bell pepper]] variant the dish, the Russians refer to it as "perchiki" ("little peppers", even though bell peppers are big among peppers){{cn|date=May 2023}}

<gallery widths="200px" heights="160px">
File:Golubtci 025.jpg|Golubtsi stuffed with buckwheat groats, served with [[Smetana (dairy product)|smetana]]
File:Golubci8.jpg|Golubtsi stuffed with rice and meat mixture
File:כרוב ממולא.jpg|Jewish ''holishkes'' are similar to the dishes described above
</gallery>

====Sweden and Finland====
[[File:Kåldolmar.jpg|thumb|Kåldolmar]]
[[File:Wirsingroulade.jpg|thumb|German ''Wirsingrouladen'' made using [[savoy cabbage]] leaves]]
''Kåldolmar'' ("cabbage dolma") are [[Swedish cuisine|Swedish]] cabbage rolls filled with [[rice]] and minced meat (most often [[pork]]). They are traditionally eaten with boiled or mashed [[potato]]es, [[gravy]], and [[lingonberry jam]]. In [[Finland]] the same dish is known as ''kaalikääryle'' (plural ''kaalikääryleet'').

In 1709, after losing the [[Battle of Poltava]], the wounded [[Charles XII of Sweden]] and the remnants of his army escaped with their [[Cossacks|Cossack]] allies to the [[Ottoman Empire|Ottoman]] town of [[Bender, Moldova|Bender]], in present-day [[Moldavia]], where they were granted refuge by [[Sultan]] [[Ahmed III]]. Charles XII spent more than five years in the Ottoman Empire, trying to convince the Sultan to help him defeat the Russians. When he finally returned to Sweden in 1715, he was followed by his Ottoman creditors and their cooks. The creditors remained in Sweden at least until 1732; it is generally believed that Ottoman style dolma were introduced into Swedish cooking during this period.

As indicated by the name, Swedish ''kåldolmar'' are generally considered a variety of the [[dolma]]. Swedish is the only European language to use the Turkish term dolma ("filled") to denote cabbage rolls.<ref>{{Cite news|date=2013-11-30|title=Krigarkonungen och kåldolmarna|language=sv|work=Svenska Dagbladet|url=https://www.svd.se/krigarkonungen-och-kaldolmarna|access-date=2020-07-25|issn=1101-2412}}</ref>

The earliest known Swedish recipe for "Dolma" is in the 1765 edition of the famous [[cookbook]] of [[Cajsa Warg]].<ref>{{Cite web|title=kåldolmar - Uppslagsverk - NE.se|url=https://www.ne.se/uppslagsverk/encyklopedi/l%C3%A5ng/k%C3%A5ldolmar|access-date=2020-07-25|website=www.ne.se}}</ref> Warg instructed her readers to prepare the rolls using vine leaves, lamb, rice, and lemon juice. Toward the end of the recipe, however, Warg suggested that those who could not afford vine leaves could use preboiled cabbage leaves in their place.<ref name="Karl XII och kåldolmarna">{{Cite news|date=2013-11-28|title=Karl XII och kåldolmarna|language=sv|work=Sveriges Radio|url=https://sverigesradio.se/artikel/5717751|access-date=2020-07-25}}</ref> Nowadays, frozen ''kåldolmar'', cooked with preboiled cabbage leaves, are sold in most major food stores in Sweden.

To cherish early modern cultural interchange between Sweden and the Orient, the Cabbage Dolma Day (Kåldolmens dag) is celebrated on November 30, the day [[Charles XII of Sweden|Charles XII]] was killed during a military campaign in Norway. The celebrations were instated in 2010 by a group known as the Friends of the Cabbage Dolma (Kåldolmens vänner). In a series of media appearances, historian [[Petter Hellström]] explained that the group wanted to make November 30 a day to remember and ponder the multifaceted roots of Sweden's cultural heritage,<ref name="Karl XII och kåldolmarna"/> apparently in contrast to the same day's long history as the unofficial marching day of Swedish [[fascism]] and [[Far-right politics|right wing extremism]].<ref>{{Cite news|last=Sjöström|first=Oskar|date=2018-11-30|title=Så blev Karl XII extremhögerns kelgris|language=sv|work=Svenska Dagbladet|url=https://www.svd.se/sa-blev-karl-xii-extremhogerns-kelgris|access-date=2020-07-25|issn=1101-2412}}</ref> Starting in 2013, the Cabbage Dolma Day was hosted by the [[Swedish History Museum]] in [[Stockholm]], the country's foremost historical museum.<ref>{{Cite web|date=2013-11-28|title=I stället för rasism – kåldolmar|url=https://www.dn.se/arkiv/stockholm/i-stallet-for-rasism-kaldolmar/|access-date=2020-07-25|website=[[Dagens Nyheter]]|language=sv}}</ref> The celebrations have also been supported by a number of important civil society organizations over the years, notably the [[Church of Sweden]] and the Federation of Local History and Folk Culture (Sveriges hembygdsförbund).

===Africa===
====Egypt====
[[File:Mahshi koromb.jpg|thumb|Mahshi kromb (Egyptian-style cabbage rolls)]]

In [[Egyptian cuisine]], cabbage rolls are called ''maḥshī kromb'' or ''maḥshī kronb'' ({{Langx|arz|محشي كرمب}} or {{Lang|arz|محشي كرنب}}, [[Standard Arabic]] [m] often turns to [n] in proximity to [b] in [[Egyptian Arabic]]), literally translating to "stuffed cabbage". The leaves are fresh and commonly cut into smaller pieces and partially pre-cooked. The most common filling is a mixture of rice, onion, tomato, herbs, and spices (most typically including mint, dill, and cumin); meat is rarely used in Egyptian stuffed cabbage. The rolls are arranged in a pot and boiled in broth or tomato-based sauce, also including the herbs and spices.<ref name = "Egyptian">{{cite web|title=Egyptian style stuffed cabbage leaves|url=http://www.food.com/recipe/egyptian-style-stuffed-cabbage-leaves-mashy-crump-194768|publisher=Food.com|access-date=22 November 2013}}</ref> As the pieces of cabbage and therefore the rolls are small, the leaves are usually simply rolled around the filling almost like a small cigar, and are left open at the ends rather than folded around the filling to produce a completely enclosed package.<ref name = "Egyptian" />

=== Americas ===
[[File:Stuffed Cabbage Golomki.jpg|thumb|Polish-style ''gołąbki'' served in [[Grand Rapids, Michigan]]]]

====United States====
In regions heavily influenced by Polish immigrants, such as Chicago which claims the largest Polish population outside of Poland, Detroit, Pennsylvania, the southern tier of New York, and [[Northeast Ohio|northeastern Ohio]], the term usually refers instead to stuffed cabbage rolls, such as the Polish [[gołąbki]]. These are also known as ''pigs in a blanket''.<ref>{{cite book|last=Silverman|first=Deborah Anders|title=Polish-American Folklore|publisher=University of Illinois Press|year=2000|page=28|isbn=0-252-0256-9-5|url=https://books.google.com/books?id=OSpC30_ppvYC&pg=PA28}}</ref> [[Jewish]] immigrants from Eastern Europe popularized the dish in [[New York City]], where they became known as ''Jewish cabbage''.<ref name="Lavine"/>

Cabbage rolls also feature prominently in the cuisines of [[Cajuns]] and [[Louisiana Creoles]] of southern Louisiana, where they usually take the form of ground pork mixed with rice and chopped vegetables stuffed into parboiled cabbage leaves and cooked in a [[tomato sauce]]-based liquid.

[[Romani Americans]], [[Hungarian Americans]], [[Chinese Americans]] and [[Vietnamese Americans]] often cook cabbage rolls.

[[Romani people]] in the United States eat ''sarmi'' which is made with cabbage leaves stuffed with pork, onions, peppers, rice, and tomatoes.<ref>{{cite book|title=Gypsies: The Hidden Americans|page=63}}</ref>

===Asia===
====China====
In [[Chinese cuisine]], cabbage rolls are called 白菜卷, pronounced ''báicài juǎn''.