Fried Cabbage, Celeriac, Carrots and Bacon

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This dish eats very well as a vegetable, or is delicious with Confit of Duck. I prefer to cook it in rich duck fat for extra taste. If you find that’s not available, use olive oil. The vegetables and bacon are cooked individually in the fat then combined to give four different tastes and textures which all go very well together.