When I was growing up, my grandmothers made "holupki" quite often, but they made them with a combination of 2/3 ground pork shoulder and 1/3 ground beef. One grandmother covered hers with layers of the remaining cabbage and tomato juice, the other grandmother covered hers with kapusta (sauerkraut, not sure of my spelling). Those were my favorites and the ones I still make for my family! Genebugdigger@wmconnect.com wrote: Thank you Sandy Watters for you explanation on Golumbki. It does make sense if the meat was pigeon or dove and later replaced with beef or resembled a bird when rolled and still called Golumbki. The term "pigs in a blanket" still doesn't fit unless made with pork. I would call then " Maly Swinie" (little pigs). I thank you all that responded to my question. I apologies for going off subject. Krys ------------------------------- To unsubscribe from the list, please send an email to POLANDBORDERSURNAMES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message