Cabbage rolls are a delicious dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the peasant cuisines of Europe and Western Asia.

The filling is traditionally based around meat, often beef, lamb or pork and is seasoned with garlic, onion and spices. Grains such as rice and barley, eggs, mushrooms and vegetables are often included in the filling as well. As only the largest leaves can be used, small pieces of cabbages are often mixed into the stuffing and sauce. As the dish originated as a way to use leftover food, other ingredients may also be used in the stuffing.

Cabbage leaves are stuffed with the filling which are then then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Finland and Sweden, stuffed cabbage is often served with bittersweet lingonberry jam. In Eastern Europe, tomato-based sauces or plain sour cream are typical.

Cabbage rolls around the world :

Balandėliai (little pigeons) - Lithuania
Golubtsy - Russia
Gołąbki (little pigeons) - Poland
Halubcy - Belarus
Holishkes - Ashkenazi Jewish
Holubki - Czech Republic and Slovakia
Holubtsi - Ukraine
Kåldolmar - Sweden
Kaalikääryle - Finland
Kohlroulade and Krautwickel - Germany and Austria
Lahana dolması - Turkey
Λαχανοντολμάδες (Lahanodolmades) - Greece
Rouru kyabetsu (ロールキャベツ) - Japan
Sarma - the Balkans and Turkey
Sarmale - Romania
Töltött káposzta - Hungary
Malfoof - Syria (Middle East)

Dolma is a family of stuffed vegetable dishes in Turkish cuisine and the cuisines of the former Ottoman Empire and surrounding regions, including, Albania, Algeria, Azerbaijan, Armenia, the Levant, the Balkans, Greece, Iraq, Iran and Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yoghurt.