Instructions: In a large heavy skillet, preferably cast iron, heat the oil over moderately-high heat. Add the bacon and cook until browned and crisp. Remove and drain on paper towels. Pour off and discard all but 2 tablespoons of fat remaining in pan.

Add the celery root, carrots and garlic and saute until crisp-tender and lightly browned. Remove and keep warm. Add the cabbage and saute quickly (2 minutes or so) until cabbage is bright green but still crisp. Add celery root mixture and bacon and toss quickly with the cabbage. Season to taste with salt, pepper and vinegar and serve immediately. Garnish with chopped parsley and chives.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.