Polish Golobki (Gawumpki) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 19, 2015
I make mine true to Babci's recipe, except i add a few pinches crushed red pepper (sorry babci, its for the anti oxidants). Her recipe calls for 1cup rice (cooked) for each pound of meat, and aways in stewed tomatoes .
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Photo by Martin Koziol

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Reviewed: Nov. 26, 2013
Very tasty dish ! We modified the recipe a little to perk up the flavors...used 2lb extra lean ground beef, 1lb coutry sausage and 1 lb hot italian sausage...then added the stewed tomatoes as rocko suggested...AWESOME !
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Photo by Dan Rundell

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Reviewed: Mar. 14, 2013
Dill!!!! Skip the Italian Seasoning and marjoram and add plenty of dill weed in addition to the salt and pepper. I add 1 14oz can of stewed tomatoes to the leaf lined pan before I pack the stuffed leaves in, and 1 more over the top before I cover them up with more cabbage leaves. I too make large batches, because my family can smell them cooking from miles away!
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Cooking Level: Expert

Living In: Waterford, New York, USA

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Reviewed: Nov. 21, 2012
I love this dish. My grandma used to make these for me as a kid and I have been making them myself as an adult. I agree that making a lot at once is the best way because the prep time is time consuming but it is worth it. And they freeze very well!
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