Lucky New Year's Black-Eyed Pea Stew

Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic and cook until transparent about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted about 2 minutes. Add the ham hocks cayenne pepper bay leaf Cajun seasoning and salt stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil then reduce heat to low and cook uncovered for 2 hours.

Meanwhile place the rice and water into a saucepan. Bring to a boil reduce heat to low cover and simmer until all liquid is absorbed and rice is light and fluffy about 20 minutes.

Before serving remove the ham hocks from the pot. Coarsely chop the meat and return to the black-eyed pea mixture. Serve hot over Basmati rice.