NO rice in goł±bki!!! Never ever!
That makes no sense. Goł±bki are essentially a northern version of dolma with cabbage instead of grape leaves. Intermediary versions between Poland and Turkey use fermented cabbage leaves (bulgaria, romania) or cook the goł±bki with sauerkraut (romania, hungary) (presumably to mimic the sour tartness of grape leaves).
Since the original were made with rice I don't see any reason to keep rice out of goł±bki (though barley or buckwheat might make more regional sense).