Ingredients

1 cup coarsely chopped ham
1 cup chopped onion, divided
2 garlic cloves, minced
1 tablespoon oil
3 cups hot cooked rice (cooked in chicken broth)
1 (16-ounce) can black-eyed peas, rinsed and drained
1 teaspoon hot pepper sauce
1/2 teaspoon cracked black pepper
1/4 teaspoon salt or to taste
2 slices bacon
4 cups very finely shredded green cabbage

Yield: 6 servings
Prep time: 45 minutes

Directions

Cook ham, 1/2 cup onion and garlic in oil until lightly browned. Meanwhile, have rice cooking in chicken broth; use half white, half quick-cooking brown rice, if desired.

When ham mixture is cooked, stir in the cooked rice, black-eyed peas, hot sauce, pepper and salt. Cook until thoroughly heated.

Meanwhile, place bacon in a large skillet; cook until crisp; set aside. Drain all but 1 tablespoon drippings. Add cabbage and remaining onion to drippings and stir-fry until crisp-tender.

Spoon cabbage onto a large platter. Ladle rice mixture into center of cabbage; crumble bacon over top. Serve hot or at room temperature.