Karalahana Dolması (Black Kale Dolma)

1. First, wash the kale leaves thoroughly and trim the stems. Bring a pot of water to a boil and add the kale leaves, layered on top of each other, along with 8–9 of the trimmed stems. After 10 minutes, turn the leaves over using a slotted spoon. After another 10 minutes, turn off the heat and transfer the leaves and stems to a colander to drain.
2. In a bowl, combine 2 finely diced onions, 1 tablespoon salça (Turkish tomato/pepper paste), 8–9 sprigs of parsley with the thick stems removed and finely chopped, half a water glass (about 200 ml / 3/4 cup + 1 tbsp) of cleaned and rinsed rice, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of water. Mix and knead all the ingredients together.
3. Once the kale leaves have cooled, cut them in half or into quarters depending on their size, and remove the thick central vein. Place a leaf in the palm of your hand with the veined side facing inward, add about 1 dessert spoon (about 2 tsp) of the ground meat filling, fold in the sides, and roll it up. Drizzle vegetable oil into the bottom of the pot and line it with the reserved kale stems. Arrange the rolled dolmas side by side in the pot. Once all the rolls are arranged, scatter small hazelnut-sized pieces of butter over the top and add 2 grated tomatoes. Pour enough water to just cover the dolmas and cook over medium heat until done.

About This Recipe

Black kale is a layered, large, and deep green-leafed vegetable. It can be enjoyed as a salad, a cooked dish, or stuffed — eaten raw or cooked, depending on your preference. This vegetable is a true powerhouse of vitamin C and also contains vitamins A, B, and E, as well as calcium, potassium, sulfur, magnesium, copper, and iron minerals in abundance. 

It strengthens the immune system and boosts metabolism. Its high sulfur content helps the body fight infections. Its juice is very beneficial for both skin and hair. It supports the healthier functioning of our internal organs. It is particularly good for ulcers, one of the common digestive complaints. It promotes rapid wound closure and healing. Drinking black kale juice accelerates fat burning. Being rich in calcium, it greatly benefits bone health. It helps prevent depression and soothes the nerves. It regulates intestinal movement. It fights anemia. When consumed regularly twice a week, it helps prevent cardiovascular disease. It increases red blood cells. It inhibits the formation of cancer cells. It facilitates the storage and utilization of iron in the body.

We love consuming everything made from this special vegetable in Turkish cuisine. Especially in Black Sea cuisine, dishes made from black kale appear on the table at least 2–3 times a week. Today we have prepared the famous Karalahana Dolması (Black Kale Dolma) for you. Be sure to also check out our Black Kale Dolma with Bulgur recipe sometime. Enjoy your cooking…