To prepare Cuttlefish with Cabbage, organize, as always, your work area with all the ingredients already measured.

In this way, you will have everything at hand, making your work easier and smoother.

After thawing the cuttlefish in the refrigerator, take them out, rinse them under running water, and let them drain in a colander.

Before cooking them, make sure they have reached room temperature.

In the meantime, clean the cabbage, cut it into strips with a sharp knife, but not too thin, wash it and finally dry it, possibly with a salad spinner.

Cut a garlic clove in half, and let it brown with two tablespoons of extra virgin olive oil.

As soon as it starts sizzling, add the cabbage, adjust with salt and pepper, and let it cook until the vegetable is well wilted.

Remove the cabbage from the pan, place it on a plate, and in the same pan, put another halved garlic clove with another two tablespoons of extra virgin olive oil.

As soon as this is just browned, throw in the cuttlefish, but previously well-dried.

Salt them and cook them for no more than twenty minutes over medium-high heat, preferably without covering them, otherwise, they would lose too many liquids and become tough.

Once cooked, add the cabbage back into the same pan, and let it flavor, but only for one or two minutes.

If necessary, add the two tablespoons of extra virgin olive oil set aside.

Serve your Cuttlefish with Cabbage, very hot, but also at room temperature, sprinkling them with pepper and some chopped fresh herbs, whichever you prefer.