Dolma from the local mulberry trees. Stuffed vine leaves without meat are sometimes called "yalancı dolma", which means "liar's dolma" in Turkish. "Vişneli yalancı dolması" is 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. A modern Israeli recipe has a meat-filled variant served in a pomegranate sauce with dried cherries. In Persian cuisine "basuts dolma" is a dish of cabbage rolls stuffed with beans and tart fruits. In Armenia, it is called Lenten Dolma or Pasuts Tolma
Cabbage c. 771-800 that guided the governance of the royal estates of Charlemagne. In Britain, the Anglo-Saxons cultivated "cawel". When round-headed cabbages appeared in 14th-century England they were called "cabaches" and "caboches", words drawn from Old French and applied at first to refer to the ball of unopened leaves, the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth", also suggests the tightly headed cabbage. Manuscript illuminations show the prominence of cabbage in the cuisine of the High Middle Ages, and cabbage seeds feature among the seed list of purchases for the use of King