# rascika
Baked stuffed raštika
Raštika is somehow always doomed to stews in our country, while in the world it is much more exploited. For example, American soul cuisine is very fond of, in addition to the rarely used okra, and collard greens. These little vegetarian sauerkraut were created as a way to move away from the constant cooking and the eternal role of green in the stew and become the main star of the dish.
Grandma's stewed from Rastika
Sauteed raštana / raštika cabbage, an autochthonous dish of Herzegovina. Today, raštika is grown very rarely, mainly in the Dalmatian hinterland and Herzegovina. Raštika is considered one of the healthiest foods in the world, and not without reason: it is low in calories and rich in vitamins A, B, E, C, minerals, calcium (due to the richness of calcium, it is a great alternative for all those who should not eat dairy products), then zinc, manganese, folic acid, amino acids, lutein, zeaxthin, etc. This cabbage tolerates the most extreme weather conditions - high summer temperatures can do nothing to it, and it does not mind the snow in winter. Therefore, it can be grown quite easily. The healthiest stew is steamed.
Rašćika na pome
It's late fall. My grandparents and I returned from the fields. The olives were being cleaned and prepared for harvest. Grandma decided to prepare rašćike for pome for dinner. Dida went to the tavern to get bacon rice, grandma lit a fire and I was ready to wait with a cook in the urca. Grandma hung the bronze on the komaštra, sliced the groceries and covered it with that red pole. I stayed to watch the insult. When she finally stopped, she would open and close that red lid a hundred times, and she would stir and stir with the cooker. She would jump around the bronzes until her paws burned from the embers. Baku wouldn't mind if she saw me so sleazy and sooty. I remember she would scold me all the time while she tried to wash me off the lye. It seems to me that it would last an eternity. The thing would always save did
Rastika with dried meat
Mom said, "Put all the vegetables you have!" When there is no kale, other types of cabbage can be used, but kale is the queen. Fennel gives a special taste, and a couple of chard and spinach leaves if available.