Quick Hoppin' John With Cabbage

• 1/4 lb. lean, low-salt ham, diced
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 2 tsp. canola oil
• 2 c. sliced cabbage
• 1 c. low-fat, low-salt chicken broth
• 1/8 tsp. red pepper flakes
• 1 bay leaf
• 1 Tbsp. chopped fresh parsley
• 1 (14 oz.) can black-eyed peas
• 2 c. hot, cooked rice

1. In a large, heavy bottom pot, fry ham, onion and green pepper in canola oil over medium high heat for 5 minutes.
2. Add cabbage, chicken broth, red pepper flakes, bay leaf and parsley.
3. Stir. Bring to a boil.
4. Cover and reduce heat to low.
5. Simmer for 15 minutes or until cabbage is tender.
6. Drain and rinse black-eyed peas.
7. Add peas to pot; stir and simmer, uncovered, for 5 to 10 minutes.
8. Remove bay leaf before serving.

lean, onion, green pepper, canola oil, cabbage, lowfat, red pepper, bay leaf, parsley, blackeyed peas, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730223 (may not work)