Hot Hoppin` John Salad

1 c Coarsely chopped ham

1 c Chopped onion; divided

2 Garlic cloves; minced

1 tb Vegetable oil

3 c Hot cooked rice

-- (cooked in chicken broth) 16 oz Canned black-eyed peas

-- rinsed and drained 1 ts Hot pepper sauce

1/2 ts Cracked black pepper

1/4 ts Salt

2 sl Bacon

4 c Very finely shredded cabbage

-- (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