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 stew is derived from the Russian language word for cabbage. Kapusta kiszona duszona is a Polish dish consisting of sauerkraut or cabbage, bacon, mushroom and onion or garlic. Potée is a term in French cuisine that refers to foods prepared in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which "choucroute" is the most characteristic. Cabbage stew Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable