Stuffed Kudzu Leaves Recipes

Steps:

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

Steps:

• Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins, then drain.
• Put the oil in a medium, non-stick frying pan over a medium heat. Add the onions and cook for 6-7 mins until translucent. Increase the heat and add the beef, frying for about 5 mins or until browned. Add the stock, tomatoes, purée and rice. Stir together, then add the cinnamon, mint, lemon juice and 1 1/2 tsp freshly ground pepper. Check the seasoning, stir to combine, then remove from the heat.
• To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. At the point where the stem was, add 1 heaped tsp of the mixture. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. Repeat with the remaining filling and leaves.
• Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. Pour over 140ml water and cover with foil. Cook for 1 hr, until the rice is cooked. You can also freeze the filled vine leaves. Cook these from frozen for 90 mins until piping hot and the rice is thoroughly cooked.

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.