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