Ingredient substitute

What can you use instead of grape leaves?

Fresh grape leaves, blanched, Blanched Swiss chard leaves and Blanched collard greens are the easiest swaps. Below: 4 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Fresh grape leaves, blanched. Use the same amount. If you have vines; use young leaves.

Adjust: Blanch 1 minute before filling.

Fresh grape leaves, blanched
Drop-in swap

Use the same amount (ratio 1:1)

If you have vines; use young leaves.

Flavor
Lightly tart.

Texture
Tender.

Moisture
Same.

Adjust
Blanch 1 minute before filling.

Best for
Yaprak sarma

vegan
Blanched Swiss chard leaves
Small adjustment

Use the same amount (ratio 1:1)

Large soft leaves; trim thick stems.

Flavor
Mild.

Texture
Tender.

Moisture
Same.

Adjust
Blanch 30 seconds and shave stems.

Best for
Yaprak sarma, Dolma

vegan
Blanched collard greens
Small adjustment

Use the same amount (ratio 1:1)

Sturdier; cut away the central rib.

Flavor
Earthy.

Texture
Chewier.

Moisture
Same.

Adjust
Blanch 1 minute.

Best for
Dolma

vegan
Blanched cabbage leaves
Small adjustment

Use the same amount (ratio 1:1)

Classic for lahana sarma.

Flavor
Mild sweet.

Texture
Soft.

Moisture
Same.

Adjust
Soften in hot water until pliable.

Best for
Dolma

vegan

Common questions

What is the best substitute for grape leaves?

Fresh grape leaves, blanched is the closest swap. Use the same amount. If you have vines; use young leaves.

What is a vegan substitute for grape leaves?

Good vegan options are Fresh grape leaves, blanched, Blanched Swiss chard leaves, Blanched collard greens and Blanched cabbage leaves.

How much should I use instead of grape leaves?

It depends on the swap. Fresh grape leaves, blanched: Use the same amount. Blanched Swiss chard leaves: Use the same amount. Blanched collard greens: Use the same amount.