Tagliatelli with cod, white cabbage and bacon

  • cooking icon 20 minutes


For 4 persons

  • 375 g

  • 4

    cod fillets (+- 150 g pp)

  • 100 g

    strips of bacon

  • 1

    white cabbage

  • 8 dl


  • 100 g

    grated Gruyère cheese

  • 2

    slices of bread

  • 30 g


  • 4 tsp


  • 70 g


  • 2 tbsp

    olive oil

  • parsley

  • salt and pepper



Soubry tagliatelli is a ribbon-shaped traditional pasta. It is already pre-cut, making it even easier to eat. Try Soubry tagliatelli paired with a nice piece of cod.


  1. Cut the white cabbage into thin strips. Cook in salted water until tender, then pour off and drain.
  2. Melt the butter and add the flour. Using a whisk, stir the flour into the butter, taking care not to brown the butter. Slowly add milk until you have a nice smooth sauce. Add cheese and season with salt and pepper.
  3. Mix the white cabbage with the sauce.
  4. Fry the bacon strips until crispy. Do not use any fat.
  5. Crumble the bread and mix in chopped parsley and olive oil.
  6. Place the cod on a greased baking dish (or use baking paper). Brush the top of the fish with mustard and arrange the bread mixture on top. Place the fish in a preheated oven at 200°C for approx. 15 minutes.
  7. Cook the pasta al dente in plenty of water, then pour off and drain.
  8. Scoop pasta onto plate. Spoon sauce over it and sprinkle some bacon on top. Place a piece of fish on top. Garnish with parsley.

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