Yep. I’m makin’ holubki. You might call 'em holushki, holuski, or “pigs in a blanket”, but I tell ya, it ain’t the way I make 'em.
Why?
'Cause I learned directly from a Slovak woman. And I make 'em good.
So belly up to the bar, grab a beer, and have a plate of my traditional Christmas dish.
Tripler
I make it every year for my folks. Y’all are invited.
I’ll belly up for a snack, but I’m afraid I’ll have to pass on the beer - some of us are working 
I always thought that holuski was cabbage and noodles with lots of onions and butter. I’m so confused.
Me too. What you’re making sounds like glompki (sp?).
Ummmmm, mangeorge isn’t going to help, is he?
My mum is slovack,and she used to make halushki (dumplings and cabbage in butter),homemade perogies, and liver dumpling soup.
Halushki’s are good.
Hey, it’s free right? Who cares what it’s called, I’m in!
Glad to hear you’re feeling better, Trip.
It could be that my dear grandmother has slipped in her later years. . .
. . . but these things are still damn tasty. So, what do you call ‘em? I take cabbage, boil it to soften it, and then wrap lumps of ground beef/pork/veal/all of the mentioned in the cabbage, an’ stew it for an hour or so (don’t forget the wafts of garlic floating through the house.
Mom-mom Trip calls 'em “holubki”, and I’ve seen references to the same in cookbooks. What do you call 'em?
Tripler
The whole “pigs in a blanket” thing threw me off for years. I always thought those were roasted weenie tots.
Oh,
and thanks Queen Tonya, I am feeling a hell of a lot better today.
Tripler
Well enough that I’m gonna go open that bottle of red wine I was savin’ for last night.
I’m in! I was born and raised with Ukrainians around (and assorted other Eastern Europeans), so that’s just good home cookin’ to me.
Whatever they’re called back home.
We call them halupki or halubki, too. My mom’s parent were from Slovakia. Mmmm, I miss ‘em–gotta learn to make them (vege-style, tho’).
I love dumplings & sauerkraut and make them all the time, with butter, salt & pepper. I don’t know of an official name for them, though.
I call 'em cabbage rolls. I usually use some pork (bacon works great); add a little rice for my grains, put them in the slow cooker, pour tomato juice over the whole kit and kaboodle, with a few onions and garlic to boot.
Golabki usually don’t have noodles, though - they’re balls of rice and meat wrapped in cabbage. But I’ve never heard of holubki, is that something similar?
Right. Glompki, stuffed cabbage, pigs in the blanket…all the same as far as I know. Halushki is noodles and cabbage.
I get confused by all the different Polish food at the Church Picnics in our area. They can call what Tripler’s making “Horse Balls and Gravy” for all I care. They’re still damn tasty. In fact, I was motivated to go out and buy the makings of my own whatchamacallits with the cabbage, meat, rice, and tomato sauce. Stinky kitchen happens later on tonight.
The wife gets nervous when the Sacred Hearts Picnic (Polish parish in the area) happens, because that means cabbage, noodles, potato pancakes, beer, and more cabbage for me, Dutch ovens for her.
I call the beef/pork in cabbage (ideally with a tomato soup-ish sauce) galobki (or some variant on that spelling, anyway. I’m polish, so I can never remember how it’s spelled 
). They are certainly delicious.
So, we’re getting close here:
Casey1505 calls 'em “Glompki”, which is close. [sub]and as a matter of fact, the woman–my grandmother–is from Hazleton[/sub]
Flymaster calls 'em “galobki”, as does karomon.
I guess with all the dialects over there, it’s like calling it “soda” or “pop”, or “soda pop”. Any case, I call 'em “tasty morsels of goodness”.
Whipped up a batch for lunch. I got darn near a quart and a half left. Who wants some?
Tripler
Now I’m working on dinner: shishkabob. Mmmmm.
Hey Trip:
Send some of it this way. I’ll give you my APO AE address, and with the great postal service we have, it’ll arrive sometime in, oh March.
hehe
Hey bud, if I had anyway to keep 'em remotely fresh, or even frozen, you’d get the first batch!
Tripler
I’d send cookies, but I’m not ‘rated’ to bake. Just grill and stew.
I am up to trying new things.
Sounds yummy, as does anything I don’t have to make myself.
[slight hijack] Dryfreeze, do you need a care package? If so, my email is in my profile. I’ll send you a few goodies [end hijcack]
“goh-womp-key” is how the Polish name is pronounced. Golabki (or more accurately, go³¹bki) is how it is spelled. Golabki literally means “little pidgeons”, which made me suspect when I was little that they were traditionally made with pidgeon meat. More likely, though, their size and shape just kind of resembles a roasted pidgeon.