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
Cabbage of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total. Cabbage ("Brassica oleracea" or "B. oleracea" var. "capitata", var. "tuba", var. "sabauda" or var. "acephala") is a member of the genus "Brassica" and the mustard family, Brassicaceae. Several other cruciferous vegetables (sometimes known as "cole crops") are considered cultivars of "B. oleracea", including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. All of these developed from the wild cabbage "B. oleracea" var. "oleracea", also called colewort or field cabbage. This original species evolved over thousands of years into