Stuffed leaves, usually known more specifically as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food made of leaves rolled around a filling of
minced meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...
,
grain
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and ...
s such as
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
, or both. It is a traditional dish in
Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Sources
The Ottoman palace kitchen registers (''matbah-i amire defterleri'') ...
– nowadays,
Turkish,
Greek
Greek may refer to:
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group
*Greek language, a branch of the Indo-European language family
**Proto-Greek language, the assumed last common ancestor of all kno ...
,
Levantine,
Arabic
Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ...
,
Armenian
Armenian may refer to:
* Something of, from, or related to Armenia, a country in the South Caucasus region of Eurasia
* Armenians, the national people of Armenia, or people of Armenian descent
** Armenian diaspora, Armenian communities around the ...
, etc.
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...
,
patience dock,
collard,
grapevine
''Vitis'' (grapevine) is a genus of 81 accepted species of vining plants in the flowering plant family Vitaceae. The genus consists of species predominantly from the Northern Hemisphere. It is economically important as the source of grapes, bot ...
,
kale
Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite ...
, or
chard
Chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf b ...
leaves are all commonly used.
The dish is occasionally known in the English-speaking world by its Turkish name ''sarma'' (), also used in Armenian and some Eastern European languages. Wrapped leaf dishes are part of the broader category of stuffed dishes known as ''
dolma
Dolma ( Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or h ...
'', and they have equivalents (such as the Polish ''Gołąbki'') in Eastern European cuisines from the northern Baltic through Romania.
Terminology and etymology

Sarma is a
Turkish word meaning 'wrap' or 'wrapping'.
Sarma made with grape leaves are called () or () in
Turkish, ' (يبرق) or ' (ورق عنب) or ' (ورق دوالي) in
Arabic
Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ...
. () in
Azerbaijani,
and (, ) in
Persian
Persian may refer to:
* People and things from Iran, historically called ''Persia'' in the English language
** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples
** Persian language, an Iranian language of the ...
. In
Assyrian it is called ܦܪܵܟܼܹܐ (''prakhe'') which refers to the fact that the rice is rubbed in the grape leaves. In
Armenian
Armenian may refer to:
* Something of, from, or related to Armenia, a country in the South Caucasus region of Eurasia
* Armenians, the national people of Armenia, or people of Armenian descent
** Armenian diaspora, Armenian communities around the ...
, they are called մսով տերեւափաթաթ (''missov derevapatat''), տերեւի տոլմա (''derevi dolma''), թփով դոլմա (''t'pov dolma'') and տերեւի սարմա (''derevi sarma'').
In
Greek
Greek may refer to:
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group
*Greek language, a branch of the Indo-European language family
**Proto-Greek language, the assumed last common ancestor of all kno ...
they are generally called ντολμάδες (''dolmathes'') but may also be known as γιαπράκια (''yaprakia''), γιαπράκια γιαλαντζί (''yaprakia yalandzi''), ντολμαδάκια (''dolmathakia''), ντολμαδάκια γιαλαντζί (''dolmathakia yalandzi''), σαρμάδες (''sarmathes''), or σαρμαδάκια (''sarmathakia'').
[
Stuffed leaves without meat are sometimes called ''yalanchi'' or ''yalanchy sarma'' (transliterated Armenian) or ''yalancı dolma'' (Turkish), which means "liar's (sarma or dolma)". ''Vişneli yalancı dolması'' is a variation of stuffed vine leaves where the rice is seasoned with ]cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
, allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...
, and mint. The dolma
Dolma ( Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or h ...
s are slowly cooked together with morello cherries (''vişne''), and plums
A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.
Plums are likely to have been ...
may be used also.
In Bulgarian and Macedonian cabbage and grapevine leaves are not usually differentiated.[
Stuffed ]chard
Chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf b ...
leaves are called ''pazı dolması'' in Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
and ''dolmas de pazi'' by Sephardi Jews
Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...
who settled in Argentina.
Background
A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings.
Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts, and sugar (this type of rice is called ''iç pilav''). Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped, and baked in the oven. Some variations may include quince
The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which contains apples, pears, and other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright golden-yel ...
.
Regional and national variants
Albania
In Albania, ''sarme'' is cigar-shaped and is often made in the northern regions, but can be found all through. It is typically made of cabbage or grape leaves and filled with meat, rice, and spices. It can be served with yogurt or a yogurt-based drink. It can be a meal for special occasions or during the winter. In southern Albania, a lemon slice can be added while cooking the stuffing.
Bulgaria
In Bulgaria
Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. It is situated on the eastern portion of the Balkans directly south of the Danube river and west of the Black Sea. Bulgaria is bordered by Greece and Turkey t ...
, besides the two main rolled varieties—cabbage sarma (usually eaten in winter) and grape leaf sarma (in spring and summer)—there is also a layered variety called drob sarma (''дроб сарма'', literally 'liver sarma'). Drob sarma is a dish of finely chopped offal (liver and lung), rice, browned onions, herbs, baked in an oven, and after a while covered with a mixture of eggs and yogurt and baked again. The dish may be covered or even wrapped in caul fat
Caul fat, also known as lace fat, omentum, or fat netting, is the thin Biological membrane, membrane which surrounds the organ (anatomy), internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum in anatomy ...
before being baked. All sarma dishes can be served with fresh yogurt on the side.
Croatia
In Croatia sarma is common throughout the country though there are regional variations. Sarma is typically a meat dish filled with a combination of beef, pork, and rice, wrapped in sauerkraut leaves. In some regions, fresh cabbage is used. Sinjski arambašići, from Sinj
Sinj () is a List of cities and towns in Croatia, town in the continental part of Split-Dalmatia County, Croatia. As of the 2021 Croatian census, 2021 census, the population was 23,500 people, of which 10,800 inhabited its urban core.
Sinj is k ...
, is ground beef wrapped in sauerkraut leaf, with no grains or pork. Sarma is a winter staple and is also traditionally served on New Year's Eve. In Croatia, sarma are eaten with mashed potatoes, bread, corn bread, or sour cream. A sauce made of horseradish mixed with sour cream, mayonnaise, salt, and apple cider vinegar is also used as a condiment.
Cyprus
In Cyprus
Cyprus (), officially the Republic of Cyprus, is an island country in the eastern Mediterranean Sea. Situated in West Asia, its cultural identity and geopolitical orientation are overwhelmingly Southeast European. Cyprus is the List of isl ...
''koupepia,'' also known as ''dolmades,'' are made with ground beef and pork, rice, and a tomato and cinnamon sauce all wrapped in a grape leaf. Koupepia arrived in Cyprus with Greek immigrants in 1200 BC. Cyprus koupepia use a creamy tart tomato and cinnamon sauce instead of the Greek avgolemono sauce of eggs mixed with lemons.
Egypt
In Egypt
Egypt ( , ), officially the Arab Republic of Egypt, is a country spanning the Northeast Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to northe ...
stuffed grape leaves are called ''mahshi waraq enab'' (), The filling typically consists of short-grain rice combined with fresh herbs such as parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...
, dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring ...
, and mint
Mint or The Mint may refer to:
Plants
* Lamiaceae, the mint family
** ''Mentha'', the genus of plants commonly known as "mint"
Coins and collectibles
* Mint (facility), a facility for manufacturing coins
* Mint condition, a state of like-new ...
, seasoned with spices like allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...
and cumin
Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
. In some Egyptian households, ground beef or lamb is incorporated into the stuffing to enhance the flavor and provide a heartier meal. Once rolled, the grape leaves are neatly arranged in a pot lined with tomato slices or onion rings to prevent sticking and to infuse additional flavor. They are then cooked slowly in a broth until tender and infused with the aromatic flavors of the filling.[ This dish is often served warm or at room temperature.
]
Greece
In Greece
Greece, officially the Hellenic Republic, is a country in Southeast Europe. Located on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, North Macedonia and Bulgaria to the north, and Turkey to th ...
, the dish is now known as ''dolmades''. In ancient Greece
Ancient Greece () was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity (), that comprised a loose collection of culturally and linguistically r ...
, fresh tender fig leaves called "thrion" were used instead of grape leaves to create the dish. In some parts of Greece today, fig leaves are still used. Nowadays, the fillings vary, like they probably did in ancient times as well. Rice is the most common filling today, which was unavailable in the region in ancient times. It has been conjectured that another type of grain, such as spelt
Spelt (''Triticum spelta''), also known as dinkel wheat is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein and may be considered a health food.
Spelt was cultivated from the Neolit ...
, might have been used instead.
Levant
In the Levant
The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use toda ...
, grape leaves are rolled up and stuffed with meat (beef or lamb) and rice, and served with whole chunks of meat cooked in the same pot, the rice may be swapped with bulgur
Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine.
Characteristics
Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, has ...
, some versions may omit the rice entirely and serve it stuffed with only meat, this version is called ''Lahmeh bi-l-waraq'', the grape leaves are meant to keep the meat moist while it is being cooked.
In spring, grape leaves are picked and sold fresh in public markets for consumption.
The leaves of various wild plants other than grapes are sometimes used as well, those can be bought from markets or foraged, such as salvia hierosolymitana leaves,, or Malva
''Malva'' is a genus of herbaceous annual, biennial, and perennial plants in the family Malvaceae. It is one of several closely related genera in the family to bear the common English name mallow. The genus is widespread throughout the temp ...
leaves to make stuffed mallow, among other plants.
Romania and Moldova
In Romania
Romania is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern and Southeast Europe. It borders Ukraine to the north and east, Hungary to the west, Serbia to the southwest, Bulgaria to the south, Moldova to ...
and Moldova
Moldova, officially the Republic of Moldova, is a Landlocked country, landlocked country in Eastern Europe, with an area of and population of 2.42 million. Moldova is bordered by Romania to the west and Ukraine to the north, east, and south. ...
, ''sarmale (singular sarma)'' are popular in all historical regions, including Moldavia
Moldavia (, or ; in Romanian Cyrillic alphabet, Romanian Cyrillic: or ) is a historical region and former principality in Eastern Europe, corresponding to the territory between the Eastern Carpathians and the Dniester River. An initially in ...
, Transylvania
Transylvania ( or ; ; or ; Transylvanian Saxon dialect, Transylvanian Saxon: ''Siweberjen'') is a List of historical regions of Central Europe, historical and cultural region in Central Europe, encompassing central Romania. To the east and ...
, and Wallachia
Wallachia or Walachia (; ; : , : ) is a historical and geographical region of modern-day Romania. It is situated north of the Lower Danube and south of the Southern Carpathians. Wallachia was traditionally divided into two sections, Munteni ...
. Sarmale are a central part of Romanian cuisine and are the national dish of Romania. Romania has a large garden and farm culture and Romanians love to make sarmale as they grow many of the ingredients such as cabbage near their home. The Romanian poet Păstorel Teodoreanu wrote a poem about sarmale, comparing it to a “bouquet of spices". Sarmale in Romania are also popular because of their fulfillment which allows one batch of sarmale to last for a long time such as more than a week for multiple people. Each usually consists of minced pork, rice, onion, eggs, thyme, and dill rolled in a leaf, usually a cabbage leaf. The baking dish is lined with chopped cabbage and sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
layered with bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...
or pork belly and the cabbage rolls, then topped with more sauerkraut and dill sprigs. The cooking water is poured over the assembled tray, a mixture of sauerkraut juice and seasonings. When preparing this meal for visitors it is critical to have the sarmale soak up the flavor of the smoked meat to make it as tasty as possible. To do this people will let their "sarmale" sit with the smoked meat in the baking dish for a couple of days. During the fasting season of Lent
Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...
there are alternative versions of sarmale that might replace the pork with smoked fish and include vegetables such as carrots by grating them. It is typically accompanied by mămăligă
Mămăligă (;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine (''mamałyga''), Hungary (''puliszka''), the Black Sea regions of Georgia (country), ...
(polenta) and smântână (sour cream). It is a traditional dish for Easter
Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in t ...
and Christmas
Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...
meals.
Serbia
In Serbia
, image_flag = Flag of Serbia.svg
, national_motto =
, image_coat = Coat of arms of Serbia.svg
, national_anthem = ()
, image_map =
, map_caption = Location of Serbia (gree ...
, the classic form of stuffed cabbage rolls has minced meat, which could be pork or beef. In the winter fermented cabbage leaves (sauerkraut) are utilized as a wrap. During the spring and summertime there is a replacement of the sauerkraut with grapevine leaves. Grapevine leaves are used during the summer as they are easier to use than sauerkraut which is usually made in the winter. In Serbia, sarma are the first appetizers at celebrations such as the slavas. A vegetarian version of sarma is eaten during the observance of Lent
Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...
and on Christmas Eve. These vegetarian sarma can be composed of rice, onions, potatoes, walnuts, spices, and sauerkraut as a wrap.
Turkey
There are many regional variations of sarma in Turkish cuisine; the following have each received an official geographical indication
A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ...
from the Turkish Patent and Trademark Office.
In the Turkish provinces of Amasya
Amasya () is a city in northern Turkey, in the Black Sea Region. It was called Amaseia or Amasia in antiquity."Amasya" in ''Encyclopædia Britannica, The New Encyclopædia Britannica''. Chicago: Encyclopædia Britannica Inc., 15th edn., 1992, Vol ...
and Tokat
Tokat is a city of Turkey in the mid-Black Sea region of Anatolia. It is the seat of Tokat Province and Tokat District. , sarma is prepared in a style similar to maklouba, with different fillings. One version made with fava beans is called ''bakla sarma'' or ''Amasya baklalı dolması''. The filling for this variant from Amasya is made with dried fava beans and a coarsely ground wheat
Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...
called ''yarma'' cooked in a seasoned tomato sauce. The wrapped ''sarma'' are layered over bone-in lamb chops and slowly simmered in the cooking liquid. The finished dish is served upside down. A similar variation from Tokat is stuffed with a lentil
The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...
, bulgur, and chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, ga ...
filling. Homemade red pepper paste
Chili sauce and chili paste are condiments prepared with chili peppers.
Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauce ...
may be substituted for some of the tomato paste.
A variation is known from the municipality of Arapgir
Arapgir (; ) is a municipality and Districts of Turkey, district of Malatya Province, Turkey. Its area is 987 km2, and its population is 9,964 (2022).
It is situated at the confluence of the eastern and western Euphrates, but some miles from ...
that is filled with minced meat, bulgur, onions, parsley, tomato paste, red pepper flakes, and black pepper, and served in tomato sauce with butter.
Another variation, from Beypazarı, is filled with minced lamb meat, rice, onions, green onions, parsley, dill, red pepper flakes, black pepper, tomato paste, salt, and lemon juice.
Historic to the Malatya Province
Malatya Province (; ) is a Provinces of Turkey, province and Metropolitan municipalities in Turkey, metropolitan municipality of Turkey. Its area is 12,259 km2, and its population is 812,580 (2022). It is part of a larger mountainous area. Th ...
is a variation made using tender grape leaves from the Arapgir Köhnü grape variety. There, it is filled with minced meat, bulgur, rice, onions, parsley, tomato paste, chili paste, chili peppers, black pepper, salt, and lemon, then cooked in a broth made of tomato paste, chili paste, water, and oil.
A variation from Erzurum
Erzurum (; ) is a List of cities in Turkey, city in eastern Anatolia, Turkey. It is the largest city and capital of Erzurum Province and is 1,900 meters (6,233 feet) above sea level. Erzurum had a population of 367,250 in 2010. It is the site of an ...
, known as () or , is made using a sour pestil
Pestil is a traditional dried fruit pulp that is commonly produced in Anatolia, Armenia, Lebanon, Syria, Arabia and Iran and known with different names such as bastegh or pastegh (), t'tu lavash (), qamar el deen, bestil, and fruit leather.
Fruit ...
(dried fruit pulp) made from ''Prunus spinosa
''Prunus spinosa'', called blackthorn or sloe, is an Old World species of flowering plant in the rose family, Rosaceae. It is locally naturalized in parts of the New World.
The fruits are used to make sloe gin in Britain and patxaran in B ...
'' fruit, known regionally as or . This pulp is cooked into the stuffing, along with ground meat, rice, onions, black pepper, and salt.
Crimean Tatars (Crimea, Ukraine)
In the cuisine of the Crimean Tatars there is a dish called "sarma", which is prepared from grape leaves. The name of the dish means "wrapped in". Stuffing: minced beef or lamb, rice, chopped onion, salt, ground pepper. Sometimes tomato paste, some greens, carrots, and other spices can be added to the filling.
Due to the influence of Ukrainian cuisine (holubtsi), sarma is also sometimes prepared from cabbage leaves. Dolma for Crimean Tatars is stuffed pepper, the filling for dolma is the same as for sarma.
Danube Swabians
Danube Swabians
The Danube Swabians ( ) is a collective term for the ethnic German-speaking population who lived in the Kingdom of Hungary in east-central Europe, especially in the Danube River valley, first in the 12th century, and in greater numbers in the 17 ...
have a version of sarma with cabbage leaves, ground pork, onion, garlic, rice and tomato sauce.
See also
* Buntil
Buntil is a traditional Indonesian- Javanese dish of grated coconut meat mixed with ''teri'' (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices. It is a favourite ...
* Cabbage roll
* Ladera
* Gołąbki
Gołąbki () is the Polish name of a dish popular in cuisines of Central Europe, Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice and/or kasza.
Gołąbki are o ...
* Holishkes
* List of cabbage dishes
This is a list of cabbage dishes and foods. Cabbage (''Brassica oleracea'' or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from , and can be g ...
* List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oys ...
References
External links
*
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