One-pot cabbage & beans with white fish

One-pot cabbage & beans with white fish

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(29 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal423
  • fat16g
  • saturates4g
  • carbs29g
  • sugars13g
  • fibre0g
  • protein42g
  • salt1.45g
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  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 rashers smoked streaky bacon, chopped
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, diced



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

  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 Savoy cabbage, shredded
  • 4 tbsp white wine
  • 300ml chicken stock
  • 410g can flageolet bean in water, drained

For the fish

  • 4 fillets sustainable white fish, such as hake, about 140g/5oz each, skin on
  • 2 tbsp plain flour
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.

  2. When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

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Comments, questions and tips

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Brian 44
18th Jul, 2018
Didn't have savoy cabbage so used Chinese cabbage instead, didn't fry anything, just put it all in a pot reduced the wine then added the stock and simmered with the fish later on and poached it. Tasted great definitely do again!
14th May, 2017
Good mid-week fish dish. I added too much water when cooking but this turned out to be good in the end, as reheated leftovers made a fine soup for lunch the next day
11th Feb, 2017
This recipe was delicious, and a nice healthy option for a mid-week meal. I served the stew with a piece of white fish that I had cooked in a foil parcel in the oven to reduce the amount of oil used. I also added in a little bit of kale, as I had some left over in the fridge and it went very well. Delicious and I will definitely be cooking it again!
jadedermody's picture
21st Dec, 2016
A very tasty cabbage stew. But the fish lack flavour. Will chop the fish up and add to the pan next time
26th Apr, 2014
Liked the cabbage stew but found the hake a bit dry.
11th Feb, 2013
Really good. The white fish really compliments the cabbage stew.
28th Nov, 2012
5 Star recipe :-)
28th Nov, 2012
I tried this wonderful recipe last weekend and was amazed with the taste of the ingredients when used together. I used butter beans and chick peas which worked very well. One to try again. Delicious :-)
10th Oct, 2012
A good recipe. It didn't rock my world but it did up my evening.
23rd Jun, 2012
An excellent and easy dish. I made it for a friend and she loved it!


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chilli 26
1st Feb, 2017
Why not microwave the fish, you can add the juices to the veg for extra flavour and goodness. Most fish is delicious when microwaved, it stays moist as long as you don't over cook it
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