Ingredients
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 tablespoons finely chopped Italian parsley
- 2 very thin slices peeled gingerroot
- 1 small hot chile pepper, chopped
- 1 1/2 pounds cuttlefish, cleaned
- 1 cup dry white wine
- 1 large head green cabbage, about 3 1/2 pounds, finely chopped
- 2 potatoes, cut into chunks
- Salt and pepper
Directions
In a large pot, heat the olive oil over high heat until almost smoking. Add the onion, celery, carrot, parsley, ginger root, and chile pepper and cook over high heat until the vegetables are softened and browned, about 8 minutes. Add the cuttlefish and cook over medium-high heat until it is colored, about 4 minutes, then slowly add the wine. Once the wine comes to a boil, add the cabbage and potatoes and salt and pepper, to taste, and cook for 20 minutes, or until the cabbage and potatoes are tender.
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By nmoccia
Staten Island
on November 23, 2012
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Girlfriend gives it a 9 out of 10. Very flavorful--starts with a starchy mix of cabbage and potato, then you get a tasty broth, then the spiciness of the ginger and chili.
I had to substitute cuddlefish with squid. If you like spicy, you can kick it up a notch with an extra chili pepper or two.
Read all 1 reviews