Grape leaves
Ingredient in various cuisines / From Wikipedia, the free encyclopedia
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For stuffed grape leaves, see Sarma (food).
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.[1][2] 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.[3] They may also be used in various other recipes and dishes.[4] When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage.[5]