Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Ham | 100g cooked | 145 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup coarsely chopped ham
- 1 cup chopped onion, divided
- 2 cloves garlic, minced
- 1 tablespoon vegetable 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
- 2 slices bacon
- 4 cups very finely shredded green cabbage
- =
Directions
Cook ham, 1/2 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 1/2 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.