Grape leaves
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Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma (often, sarma), found widely in the Mediterranean, Caucasus, Balkans, and Middle East.<ref>Template:Cite book</ref> They may also be used in various other recipes and dishes.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage.<ref name="Thorne1996">John Thorne. Simple Cooking. Farrar, Straus and Giroux; 16 November 1996. Template:ISBN. p. 183–.</ref>
Nutrition
Canned grape leaves (cooked, salted) are 76% water, 12% carbohydrates, 4% protein, and 2% fat.<ref name="nd">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In a reference amount of Template:Convert, the leaves supply 69 calories and are a rich source (20% or more of the Daily Value, DV) of sodium (119% DV), vitamin A (105% DV), copper (95% DV), pantothenic acid (43% DV), and several other B vitamins and dietary minerals.<ref name=nd/>
Gallery
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Preserved grape leaves in jars
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Stuffed grape leaves with yogurt mint sauce
