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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.69 Kcal (2038 kJ) | ||
| Calories from fat | 148.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 25% | |
|---|---|---|---|
| Cholesterol | 190.47mg | 63% | |
| Sodium | 755.84mg | 31% | |
| Potassium | 1639.33mg | 35% | |
| Total Carbs | 44.47g | 15% | |
| Sugars | 17.02g | 68% | |
| Dietary Fiber | 14.96g | 60% | |
| Protein | 32.98g | 66% | |
| Vitamin C | 162mg | 270% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 11mg | 61% | |
| Calcium | 350.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 64.88 Kcal (272 kJ) | ||
| Calories from fat | 19.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 25% | |
|---|---|---|---|
| Cholesterol | 25.39mg | 63% | |
| Sodium | 100.75mg | 31% | |
| Potassium | 218.52mg | 35% | |
| Total Carbs | 5.93g | 15% | |
| Sugars | 2.27g | 68% | |
| Dietary Fiber | 1.99g | 60% | |
| Protein | 4.4g | 66% | |
| Vitamin C | 21.6mg | 270% | |
| Vitamin A | 0.1mg | 27% | |
| Iron | 1.5mg | 61% | |
| Calcium | 46.7mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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