Recipe: Hot Hoppin' John Salad (using cooked rice, ham and fried cabbage)

HOT HOPPIN' JOHN SALAD

FOR THE RICE MIXTURE:
1 cup coarsely chopped ham
1 cup chopped onion, divided use
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups cooked rice, (cooked in chicken broth), hot
1 (16 oz.) can frozen black-eyed peas, rinsed, drained
1 teaspoon hot pepper sauce
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
FOR THE CABBAGE MIXTURE:
2 slices bacon
4 cups very finely shredded green cabbage

TO PREPARE THE RICE MIXTURE:
Cook ham, 1/2 cup onion, and garlic in oil until lightly browned.

Stir in cooked rice, black-eyed peas, hot sauce, pepper and salt. Cook until thoroughly heated.

TO PREPARE THE CABBAGE MIXTURE:
Place bacon in large skillet; cook until crisp; set bacon aside. Drain all but 1 tablespoon drippings.

Add cabbage and remaining 1/2 cup onion to drippings in skillet; stir-fry until tender-crisp.

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

Adapted from source: USA Rice Council
From: CC/CA - 12-29-97