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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6th Mar, 2009
Possibly the best use for cabbage ever! Made this twice and used anchovies instead of bacon the second time.
4th Mar, 2009
This was absolutely brilliant - I did have problems with the fish sticking in the pan, so next time I will grill rather than fry - but the flavours were amazing, and it was so easy to do! Will definitely be making this one again.
gallopinggoose's picture
27th Feb, 2009
We had this last night and it was a great success, couldn't get hake so had whiting instead and it was lovely. I will definitely be making the cabbage and beans again as it will go with lots of other things. We are off to France in a couple of weeks so will be making this recipe for some friends over there when they visit.
27th Feb, 2009
If a boys aged 12 and 10 and a little girl just aged 3 wolfed this down it can't be bad - did it with some very fresh Pollack and it was a lovely warming dinner - the boys even asked for the juices in the bottom of the pan and a slice of bread to mop up ! Used smoked Lardons rather than streaky gave it a bit more of a chunky feel. Recommend.
26th Feb, 2009
This is one of the few dishes that actually makes you feel healthy by simply eating it. I don't eat meat so added the bacon to my husbands meal at the end. I will definately be making this again.
21st Feb, 2009
Saw this in the magazine and thought it would work - and it does! Didn't think before that cabbage and fish went together but done this way, it's tasty and we enjoyed it with sea bass fillets. Will try it again with chicken, and might add garlic to it.


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