Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Coarsely chopped ham -- rinsed and drained
1 c Chopped onion; divided 1 ts Hot pepper sauce
2 Garlic cloves; minced 1/2 ts Cracked black pepper
1 tb Vegetable oil 1/4 ts Salt
3 c Hot cooked rice 2 sl Bacon
-- (cooked in chicken broth) 4 c Very finely shredded cabbage
16 oz Canned black-eyed peas -- (green)

Cook ham, 1/2 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

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