Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Coarsely chopped ham |
| 1 cup | Chopped onion; divided |
| 2 \N | Garlic cloves; minced |
| 1 tablespoon | Vegetable oil |
| 3 cups | Hot cooked rice (cooked in chicken broth) |
| 16 ounces | Canned black-eyed peas rinsed and drained |
| 1 teaspoon | Hot pepper sauce |
| ½ teaspoon | Cracked black pepper |
| ¼ teaspoon | Salt |
| 2 slices | Bacon |
| 4 cups | Very finely shredded cabbage (green) |
Cook ham, ½ cup onion, and garlic in oil until lightly browned.
Stir in rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated. Place bacon in large skillet; cook until crisp; set aside. Drain all but 1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until tender-crisp. Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature.
Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-24-95