Israeli cuisine spicy or sweet-and-sour, with ingredients such as bell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle Eastern fashion, or with ptitim, a type of Israeli pasta. The Ottoman Turks introduced stuffed vine leaves in the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities. Artichoke bottoms stuffed with meat are famous as one the grand dishes
Chinese cabbage its medicinal qualities. The variant cultivated in Zhejiang around the 14th century was brought north and the northern harvest of napa cabbage soon exceeded the southern one. These were then exported back south along the Grand Canal to Hangzhou and traded by sea as far south as Guangdong. Napa cabbage became a staple in Northeastern Chinese cuisine for making "suan cai", Chinese sauerkraut. In Korea, this developed into kimchi. Chinese cabbage is now commonly found in markets throughout the world, catering both to the Chinese diaspora and to northern markets who appreciate its resistance to cold. In 2017, aboard the