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.

[4] When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage.

[5] Canned grape leaves (cooked, salted) are 76% water, 12% carbohydrates, 4% protein, and 2% fat.

[6] In a reference amount of 100 grams (3.5 oz), 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.