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
Kale to dark green and violet-green, to violet-brown. Classification by leaf type: Because kale can grow well into winter, one variety of "rape kale" is called ""hungry gap"" after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as "Jersey kale" or "cow cabbage". "Kai-lan" or "Chinese kale" is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage), although in some regions other names may be used. Many varieties of kale and cabbage are grown mainly for ornamental leaves