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 variety of other vegetables and pulses. The ancient Greeks had some varieties of cabbage, as mentioned by Theophrastus, although whether they were more closely related to today's cabbage or to one of the other "Brassica" crops is unknown. The headed cabbage variety was known to the Greeks as "krambe" and to the Romans as "brassica" or "olus"; the open, leafy variety (kale) was known in Greek as "raphanos" and in Latin as "caulis". Chrysippus of Cnidos wrote a treatise on cabbage, which Pliny knew, but it has not survived. The Greeks were convinced that cabbages and grapevines were inimical, and