Instructions: 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.

This recipe yields 4 servings.

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