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 eating cabbage would enable one to avoid drunkenness. Cabbage continued to figure in the "materia medica" of antiquity as well as at table: in the first century AD Dioscorides mentions two kinds of coleworts with medical uses, the cultivated and the wild, and his opinions continued to be paraphrased in herbals right through the 17th century. At the end of Antiquity cabbage is mentioned in "De observatione ciborum" ("On the Observance of Foods") of Anthimus, a Greek doctor at the court of Theodoric the Great, and cabbage appears among vegetables directed to be cultivated in the "Capitulare de villis", composed