Palestinian cuisine a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. "Mahshi" requires delicacy and time—the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required, with great attention to detail. "Waraq Dawali" (stuffed grape leaves), is a "mahshi" meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. Dawali is an excellent representation of the attention to detail
Cabbage roll of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. Popular among Europeans, and traditionally served among the Jewish on Simchat Torah, stuffed cabbage is described by Gil Marks to have entered Jewish cooking some 2,000 years ago. Recipes vary depending on region; Romanians and northern Poles prefer a savory sauce, while Galicia and Ukraine favor sweet-and-sour, for example. Stuffed cabbage leaves () are popular all year round in Azerbaijan, but especially in the winter months when other vegetables are less available. The stuffing usually consists of rice and herbs such as coriander,