One-pot cabbage & beans with white fish

One-pot cabbage & beans with white fish

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

  • 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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29th Nov, 2010
Made this tonight. Very easy and very tasty, will be making it again. I am always looking for tasty fish recipes and this fits the bill
13th Nov, 2010
Our fish was skinless and it stuck to the pan quite a bit. Will try grilling it next time as some other users suggested. The juices were very nice though, and it felt very healthy, despite the bacon!
15th Sep, 2010
This isn't anything like Garbure
26th May, 2010
Delicious. I added finely chopped rosemary, garlic and a bay leaf to add more depth. Left out the celery and white wine. Also the coley fillets i used didn't have skin on so I just grilled the fish and placed it on top. Served with homemade granary seed loaf.
michelle-macdougall's picture
15th May, 2010
Made this tonight and it was sooo good!! We really enjoyed it. I didn't have any celery in when I went to get everything out of the fridge but didn't miss it at all. I used basa fillets and served with some crushed potatoes which really well with the dish. Very tasty!!
12th Apr, 2010
Have made this a couple of times now, it is a good seasonal staple dish with the added advantage of really getting loads of veggies into your diet. The last time I cooked it, I added the fish on top of the cabbage and beans to steam it as I couldn't really be bothered to get another pan out, and I am pleased to report that it worked well!
3rd Dec, 2009
Excellent - very tasty. I didn't have any bacon, and I used a pointed spring cabbage, which worked fine. I made twice as much as we needed and ate up the left overs with lamb chops.
16th Jul, 2009
this is so easy and so tasty, and a great healthy option - fab for weightwatchers everywhere!
11th Jul, 2009
We tried this last night & didnt enjoy it al all. It was very bland & uninteresting.
11th Jul, 2009
We tried this last night & didnt like it. We found it very bland & uninteresting.


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