Hungary Japrak or Sarma (Sarma me lakër të bardhë) – Albania Сарма (Sarma) – North Macedonia Сарма / Sarma – Serbia Sarma / Сарма or Japrak / Јапрак – Bosnia and Herzegovina Punjeni kupus or Arambašići or Sarma – Croatia Сарми (Sarmi; see: Sarma) – Bulgaria Sarmale – Romania, Moldova Sarma – Southeastern Europe and Turkey Lahana dolması/sarması – Turkey Kələm dolması – Azerbaijan Kaghambi tolma (կաղամբի տոլմա) – Armenia Tolma (ტოლმა) – Georgia Dolmeye Kalam (cabbage dolma) – Iran Malfoof mahshi (محشي ملفوف) – the Levant Mahshi kuronb (محشي كرنب) – Egypt and Sudan and Krautwickel – Germany and Austria Cigares au chou – Quebec Involtini di cavolo – Italy Capuns – Graubunden, Switzerland and Lombardy, Italy Capunet - Veneto, Italy Bragioli – Malta Niños Envueltos – Argentina and Uruguay Charuto de Repolho – Brazil Aluske – Paraná, Santa Catarina, and Rio Grande do Sul (Brazil) Bai Cai Juan (白菜卷) – China Rōru kyabetsu (ロールキャベツ) – Japan – Vietnam Europe Azerbaijan and Turkey Stuffed cabbage leaves ( ) are popular all year in Azerbaijan and Turkey, but especially in winter when other vegetables are less plentiful. The stuffing usually consists of rice and herbs such as coriander, mint and dill, onions and meat, although there is a variation—yalancı (fake) dolma—which is meat-free. Balkans Cabbage rolls are a culinary standard in Montenegro, Bosnia and Herzegovina, Turkey, Bulgaria, Macedonia, Romania, Serbia and Croatia. Leaves of brined cabbage stuffed with ground beef, pork and rice are a favorite dish during Christmas time and other non-fasting holidays, while meat is omitted or substituted with crushed walnuts on fasting holy days. Traditionally, cabbage rolls are simmered at length in a paprika-based sauce with chunks of smoked bacon. Romania and Moldova With sarmale being the national dish of Romania, come different variations and sizing depending on the region. 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. It is considered a winter dish and starts with the orthodox celebration of St. Ignatie day – Preparing the Pig, when Romanians traditionally slaughter the pigs for Christmas. Ground pork or beef 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 bacon, smoked ribs, or smoked sausage. Seasoned with spices and