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.