The history of cabbage rolls dates back to the 19th century. In the past, stuffed cabbage was a meatless dish, eaten by peasants and the less affluent people of Central and Eastern Europe. Groats with potatoes were wrapped in cabbage leaves, the cultivation of which was popular in this part of the continent. Such a dish was filling and cheap to make, so it was a popular dish among the poorer population. There are several theories regarding the use of the name “gołąbki” = “pigeons”. One of them says that this name, which originated in Eastern Europe, has a symbolic origin. In the past, pigeons were associated with strength and purity. The second theory is that the name comes from a Persian or Armenian word for cabbage. There is also a view that the name of stuffed cabbage was borrowed from a dish originating from France, where stuffing made of delicate pigeon meat was eaten, wrapped in cabbage leaves. This procedure was to prevent them from drying out during baking. Classic Polish gołąbki/cabbage rolls are wrapped in pre-cooked white cabbage leaves. The leaves prepared in this way should be stuffed with stuffing consisting of pork, rice or groats, the addition of onions and mushrooms. The formed stuffing is wrapped in a cabbage leaf to form a croquette shape, and then placed tightly side by side in the dish, often also on top of the cabbage leaves. Stuffed cabbage prepared in this way are baked or boiled in broth and then poured with sauce.