All-in-one cabbage with beans & carrots

All-in-one cabbage with beans & carrots

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 10 mins Cook: 10 mins


Serves 6
Perfect with chicken or fish, there's no need to serve another side with this medley on the table

Nutrition and extra info

Nutrition: per serving

  • kcal169
  • fat8g
  • saturates3g
  • carbs15g
  • sugars8g
  • fibre0g
  • protein10g
  • salt1.17g
Save to My Good Food
Please sign in or register to save recipes.


  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 rashers smoked streaky bacon, chopped
  • 2 carrot, peeled and chopped into small chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 Savoy cabbage, quartered, cored and shredded
  • 400g can haricot bean, washed and drained
  • 300ml chicken stock


  1. Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (23)

lizleicester's picture

This is simple and delicious. You could serve it with almost anything but I had it with lamb steaks which worked really well.

farzbuen's picture

Very easy and quick to prepare. I use olive oil and fennel seeds instead of butter and have also used chorizo instead of bacon. Works wonderful! Also a glass of white wine before the stock. Can even add smoked or white fish (passed in the oven for 5' and flaked) at the end. Once you've tried once the variations seems to be endless.

fayemk86's picture

Delicious! I used swiss chard as that's what I had in and onion. Was really tasty. I didn't use the bacon and didn't miss it.

lizziespain's picture

I just had this for "lunch in a hurry" and it was delicious! I added strips of chicken with the bacon and carrots so it was a complete one-pot meal. Highly recommendable.

misabeatty's picture

My 11 year old loved this!

flirtinflight's picture

This was so tasty! Will definitely save the recipe to make again.

annahorvath's picture

I've made it on a regular basis for about a year and it's always great, never boring. Generally it is the main and I make potato rösti or potato cake to go with it.
Even better with some celery.
Sometimes I freeze the leftover, for busy days.

rosiewesti's picture

I made this dish last night for a dinner party for 12 people - everyone absolutely loved it - I tripled the recipe but as I had used a very large cabbage - there was lots left in the pan - so today I have fried some and had with pickle for lunch and will make soup with the rest.
I served it with fillet of beef, Healthy dauphinoise potatoes recipe and a sylabub, cheese board, coffee & chilli chocolate.

becstick's picture

Fantastic recipe and so simple. I followed the recipe but didn't have all the exact ingredients so used what I had in as replacements: Parma ham & butter beans. I added spring onions as per someone else's suggestion. I served it with oven baked haddock (a recipe taken from this site) that had a garlic Mayo, breadcrumb/ lemon crust and the match was fantastic, my guests said that the dish was bursting with flavour with every mouthful. I'm not a particularly good cook so to have feedback like that has really boosted my confidence.

ruthmac60's picture

could you freeze this recipe ?

claireallum's picture

A good recipe to get the family to eat cabbage, we have it with salmon fillets.

allendeath's picture

Really lovely, and so easy. I had no beans, no bacon and the wrong type of ccabbage and it was still great. I used spring cabbage, some left over chorizo and just left out the beans - it went down really well and people had seconds of veg - I served it with roast chicken. Will definately use again and again, previously my green cabbage cooking has been awful (boiled mush or slightly burnt sauteed) so this is a revalation!

shivvystew77's picture

I served it with fresh bread for lunch and we all enjoyed it

jmclarnon7's picture

Don't eat meat so left out the bacon. Added a little salt and white pepper and it was scrummy. Tasty enough to eat on its own!

nikkiecooke22's picture

this recipe is fab, it's the ultimate side dish when having a dinner party-a family favourite :D

rhianthomas1984's picture

Although i left out the beans and substituted the smoked streaky bacon for unsmoked back bacon (due to one of my guests not liking them), it was still a lovely dish and full of flavour. A great way to make plain veg a little more interesting.

granite's picture

I loved this recipe. I had some spring onions, a green chile pepper half the seeds left, a few mushrooms and a stick of celery in the fridge, so i added them with the carrots and bacon. The taste was fantastic. When served it I sprinkled some asagio cheese. Try it the flavours are incredible. We ate it on its own with some crusty bread. A meal in itself.

claireparnell's picture

Really yummy way to cook up some cabbage. Made it alongside the slow roasted chicken so you can use the one stock cube for both recipes. Result was a really easy, tasty Sunday dinner.

ivorharley's picture

Really tasty - everyone loved it. Even better when some celery and leek added. Its become a firm family favourite. Can be spiced up too if needed as an accompaniment to Morrocan or Indian food.
Any left over can be used as a base for soup the following day - add stock and either add thickener or liquidise some and leave some rustic chunks, served with crusty bread makes a warnming lunch.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…