Vine leaf roll a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries ("vişne"), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup ("nar ekşisi"), currants and toasted pine nuts. 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
Cabbage roll steamed fresh or pickled cabbage leaves. In spring cabbage leaves are often replaced with fresh beetroot leaves, and in the southwest – with fresh young grape leaves. The "holubtsi" are lightly fried and then stewed with tomato, mushroom sour cream or some other sauce. During Lenten periods this might be water mixed with kvas, while at other times it might be a meat broth. In Left Bank Ukraine and in the south, "holubtsi" are usually big, made from the entire cabbage leaf, while in the Dniester region and the Carpathians the cabbage leaf is divided into several pieces. In the