Stuffed Kudzu Leaves Recipe

Name: Stuffed Kudzu Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 kudzu leaves; 1 (15 ounce) can diced tomatoes; 2 teaspoons salt; 3 cloves garlic, cut in half; 3 lemons, juice of; soup bones (optional); Stuffing; 1 cup rice, rinsed in water; 1 lb ground lamb or 1 lb lean ground beef; 1 cup canned diced tomato; 1/2 teaspoon allspice; salt and pepper

Servings: persons

30 kudzu leaves
1 (15 ounce) can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
3 lemons, juice of
soup bones (optional)
Stuffing
1 cup rice, rinsed in water
1 lb ground lamb or 1 lb lean ground beef
1 cup canned diced tomato
1/2 teaspoon allspice
salt and pepper

1
Combine all ingredients and mix well.
2
Gather medium size young kudzu leaves (the very big ones have tough center and radiating stem veins).
3
Wash leaves.
4
Drop into salted boiling water.
5
Blanch for 2-3 minutes, separating leaves.
6
Drain and remove to a plate to cool.
7
Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf.
8
Mix all the stuffing ingredients together.
9
Push cut together and fill with 1 teaspoon stuffing and roll in the shape of a cigar.
10
Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan.
11
The round rack that comes with a pressure cooker works very well (soup bones also work well).
12
Arrange kudzu rolls alternately in opposite directions.
13
When all are in the pot, pour in tomatoes, salt, and garlic, cut in half.
14
Press down with an inverted dish and add water to reach dish.
15
Preheat oven to 350.
16
Cover pot and cook for 40 minutes.
17
Add lemon juice and cook 10 minutes more.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 30 kudzu leaves, 1 (15 ounce) can diced tomatoes, 2 teaspoons salt, 3 cloves garlic, cut in half, and more.

Yes, Stuffed Kudzu Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Kudzu Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions