years in the Ottoman Empire, trying to convince the Sultan to help him defeat the Russians. When he finally returned to Sweden in 1715, he was followed by his Ottoman creditors and their cooks. The creditors remained in Sweden at least until 1732; it is generally believed that Ottoman style dolma were introduced into Swedish cooking during this period. As indicated by the name, Swedish kåldolmar are generally considered a variety of the dolma. Swedish is the only European language to use the Turkish term dolma ("filled") to denote cabbage rolls. The earliest known Swedish recipe for "Dolma" is in the 1765 edition of the famous cookbook of Cajsa Warg. Warg instructed her readers to prepare the rolls using vine leaves, lamb, rice, and lemon juice. Toward the end of the recipe, however, Warg suggested that those who could not afford vine leaves could use preboiled cabbage leaves in their place. Nowadays, frozen kåldolmar, cooked with preboiled cabbage leaves, are sold in most major food stores in Sweden. To cherish early modern cultural interchange between Sweden and the Orient, the Cabbage Dolma Day (Kåldolmens dag) is celebrated on November 30, the day Charles XII was killed during a military campaign in Norway. The celebrations were instated in 2010 by a group known as the Friends of the Cabbage Dolma (Kåldolmens vänner). In a series of media appearances, historian Petter Hellström explained that the group wanted to make November 30 a day to remember and ponder the multifaceted roots of Sweden's cultural heritage, apparently in contrast to the same day's long history as the unofficial marching day of Swedish fascism and right wing extremism. Starting in 2013, the Cabbage Dolma Day was hosted by the Swedish History Museum in Stockholm, the country's foremost historical museum. The celebrations have also been supported by a number of important civil society organizations over the years, notably the Church of Sweden and the Federation of Local History and Folk Culture (Sveriges hembygdsförbund). Africa Egypt In Egyptian cuisine, cabbage rolls are called محشي كرمب, pronounced maḥshī kromb or maḥshī koronb (as Standard Arabic [m] often turns to [n] in proximity to [b] in Egyptian Arabic), literally translating to "stuffed cabbage". The leaves are fresh and commonly cut into smaller pieces and partially pre-cooked. The most common filling is a mixture of rice, onion, tomato, herbs, and spices (most typically including mint, dill, and cumin); meat is