It is a green, leaf separated cabbage used to make various cooked meals, mainly during winter season. Leafs are edible, they are even more tasty and of higher quality after cold period. Raštan is important in Mediterranean area due to nutritive characteristics, especially in winter. This kind of cabbage is picked occasionally, when leafs reach a certain size and they are not used fresh but to make various cooked meals and to be pickled. At the moment it is grown in individual households, farms because it is not distributed through market chains but only on local market places. There is no brand or package designed for this product. Production of this kind of cabbage is done on traditional way as organic food and it is not demanding in terms of grow or special preparation of soil, it is very resistant to diseases. But, if it is grown on humus soil there are more of higher quality, it can be raised on low temperature and it is very easy to transport
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Vegetarian Rastan stew
Ingredients: 20 leaves of rastan, 3 big potatoes, 3 carrots, garlic, salt, pepper and olive oil.
Preparation: wash and remove of the hard part of the leaves, boil it in water or steam, add sliced carrot and water. Cook the rastan and carot until they become soft, than add potato cut in small cubes with salt, pepper and continue cooking until the potato becomes soft. On the end add smashed garlic and olive oil.
Due to strong cell structure, Raštan has bigger nutritive value when it is boiled than fresh. Juice, obtained by squashing of fresh leafs and stalks it is known as remedy against gout, bronchitis and blood circulation problems. High level of calcium makes this plant suitable for people who cannot consume milk products and it is very good for strengthening of bones.
It is rich in potassium, calcium, beta carotene, lutein, vitamins C, B-1, B-2, B-9 and nutritive fibers and other ingredients with powerful anti-cancer characteristic like diindolylmethane, sulforaphane, selenium.