The most commonly used leaves for preparing sarma were those of cabbage (both fresh and lacto-fermented), grape vine, beet, dock, sorrel, horseradish, lime tree, bean, and spinach. In a few cases, the leaves of endemic species (Centaurea haradjianii,Rumex gracilescens, andR. olympicusin T...
Sarma - cooked leaves rolled around a filling made from rice and/or minced meat, possibly vegetables and seasoning plants - represents one of the most widespread feasting dishes of the Middle Eastern and South-Eastern European cuisines. Although cabbage and grape vine sarma is well-known world...
Although cabbage and grape vinesarmais well-known worldwide, the use of alternative plant leaves remains largely unexplored. The aim of this research was to document all of the botanical taxa whose leaves are used for preparing sarma in the folk cuisines of Turkey and the Balkans.#Field ...
High concentrations of selenium have also been found in plants of the Brassica genus (broccoli, cabbage, cauliflower, and kohlrabi) [11,20]. Onion and garlic are a good source of selenium; they decrease the risk of cancer development. Moreover, the consumption of these plants does not cause...