A filling wrapped in a leaf or leaves is a recipe that can be found in national cuisines almost everywhere around the world. It doesn’t have just one name, as different peoples “discovered” this dish for themselves. For example, in Israel it’s called “holishkes”, in Serbia and Bulgaria it’s “sarma” and in the Caucasus it’s “dolma.” In Russian cookbooks it was usually referred to as “stuffed cabbage” right up until the 19th century. But then it was renamed “golubtsy”, which translates literally as “doves” or “pigeons.” RTG TV host Vladimir Pavlov not only knows the dish’s rich history, he also has his very own recipe for some delicious “golubtsy” made with savoy cabbage, lamb, bulgur and a rhubarb sauce! In the Geography of Taste.