French
Garbure (Southwest French Cabbage, Bean and Duck Confit Soup)
Garbure (Southwest French Cabbage, Bean and Duck Confit Soup) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 legs duck leg confit (store-bought, jarred or canned)
- 4 oz salt pork or slab bacon, diced
- 1 small head green cabbage, cut into wedges
- 2 15 oz cans canned white beans, drained and rinsed
- 1 lb potatoes, peeled and cut into chunks
- 2 carrots, cut into chunks
- 1 turnip, cut into chunks
- 1 onion, studded with 2 cloves
- 2 garlic cloves
- 1 bay leaf
- 8 cups water or chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
How to cook it
- Put the salt pork, onion, garlic and bay leaf in a large pot, cover with the water or broth, bring to a boil, skim off any foam, then lower to a simmer and cook for 20 minutes.
- Add the potatoes, carrots and turnip and simmer for 15 minutes.
- Add the cabbage wedges and white beans and simmer for 20 minutes more, until all the vegetables are completely tender.
- Meanwhile, warm the duck confit legs in a skillet or the oven until the skin is crisp and the meat is heated through, then pull the meat from the bones in large pieces.
- Season the soup with the salt and pepper, remove the bay leaf and onion, and stir the shredded duck confit into the pot.
- Ladle the garbure into deep bowls with plenty of the broth and vegetables; this rustic one-pot is a complete rural Southwest dinner on its own.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Garbure (Southwest French Cabbage, Bean and Duck Confit Soup), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Garbure (Southwest French Cabbage, Bean and Duck Confit Soup) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Pulses, and Vegetables
- How this was set
- Hand audited
When to cook it
Garbure (Southwest French Cabbage, Bean and Duck Confit Soup) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on duck, pork, cabbage, white bean, and potato.
From the same kitchens
More cooking from southwestern France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.