Dolma "Şalgam dolma" are stuffed russian turnips.. "Enginar dolması" is stuffed whole artichoke hearts. They may be stuffed with seasoned rice or ground meat cooked in fresh tomato sauce with aleppo pepper. Celery root may be substituted for the artichoke. A regional specialty from Mardin is mixed dolma platter. The sumac and Urfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves and cabbage. The remainder of the rice is used to fill eggplant, zucchini and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls
Cabbage roll steamed fresh or pickled cabbage leaves. In spring cabbage leaves are often replaced with fresh beetroot leaves, and in the southwest – with fresh young grape leaves. The "holubtsi" are lightly fried and then stewed with tomato, mushroom sour cream or some other sauce. During Lenten periods this might be water mixed with kvas, while at other times it might be a meat broth. In Left Bank Ukraine and in the south, "holubtsi" are usually big, made from the entire cabbage leaf, while in the Dniester region and the Carpathians the cabbage leaf is divided into several pieces. In the