1 (16-ounce) can black-eyed peas, rinsed and drained
1 teaspoon hot pepper sauce
½ teaspoon cracked black pepper
¼ teaspoon salt
2 slices bacon
4 cups green cabbage, finely shredded
Cook ham, ½ cup onion and garlic in oil in saucepan until lightly browned. Stir in rice, peas, pepper 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 ½ cup 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.