Garbure

regional dish from Gascony, France

Garbure is a thick French stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese and stale bread. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in the historical cultural region of Occitania. It is similar to potée. Among the Gascons it may have some connection to the time under the Angevin Empire, with influence from English potage stew.