Cabbage roll mint and dill, onions and meat, although there is a variation – yalanchi (fake) dolma, which is meat-free. Sarmale are Romanian stuffed cabbage rolls traditionally served on Christmas and New Year's Eve but also served throughout the year at weddings, baptism parties, and other large celebrations. Ground pork is mixed with sauteed caramelized onions and rice stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. For flavor, they usually consist of layers with smoked pork fat, smoked ribs, or smoked sausage. The Romanian sarmale is a versatile dish, and the best way of consuming is reheated the next
Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being