Grape Leaves
Default unit: pcs · Less common product
Description
Grape leaves are young leaves of the grapevine, commonly used in Eastern European cuisine to make stuffed rolls (dolma) and cabbage‑like parcels. The leaves are tender, slightly bitter, and can be blanched or marinated for preservation.
Nutrition
(per 100g)
Vitamins & minerals
Vitamin A, Vitamin K, folate, iron
How to choose
Look for bright‑green leaves free of brown spots, flexible and without tears. For jarred leaves, ensure the brine is clear and there is no excessive sediment.
How to store
Fresh leaves can be kept in the refrigerator wrapped in a damp cloth for up to five days. Canned leaves should be stored in their brine in the fridge after opening and used within one week.
Recipes with Grape Leaves
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