Gołąbki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, referring to the roll's shape.

Pierogi is a Polish dumpling. The Piorogi dumplings are made of thinly rolled-out dough filled with a variety of fillings. The most popular fillings are meat, sauerkraut and mushrooms, seasonal fruit, buckwheat, sweet cottage cheese or boiled potatoes with fried onions (called Russian dumplings).

Flaki or flaczki is a traditional Polish meat stew. It can be an acquired taste, but is one of the many soups that are an important part of the Polish cooking. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine.

Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine.

Zupa Szczawiowa (sorrel soup) is a popular Polish recipe in the springtime when sorrel is at its most tender. Sorrel soup is made in many different ways. In Poland traditionally, sorrel soup is garnished with hard-cooked eggs.

Zrazy Zawijane is the traditional polish Beef Roulade in Sour Cream Sauce. The meat dish is consisting of thin beef slices which are wrapped around a filling or rolled around any of a variety of fillings, browned and braised until tender.

Kotlet schabowy, a popolar Polish dish is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian Cotoletta and South American Milanesa but made of loin, or with pork chop.