Jewish “holishkls” is served during the fall harvest festival. The dish is made with raisins, brown sugar, lemon and tomato for a sweet and sour taste.
Lithuanians call it “balandeliai,” translating to “little doves.”
Ukrainian “holubtsi” is made with sauerkraut, and usually no meat, served with perogie.
The Polish version is “golabki,” meaning “little pigeon feet” and served with sauerkraut and sweet paprika.
Finland’s version is “kaalikaaryle,” and the cabbage rolls are browned before brazing.
But today in America, it is just simply stuffed cabbage, the exemplary comfort food that makes a complete meal.
Here’s the version we eat: a savory meat and rice filling wrapped up in tender cabbage leaves that’s slow-baked in a sweet-sour tomato sauce.