1
Add the chopped beef bacon to a cold skillet and bring the heat to medium-high. Cook until the bacon is crispy and the fat has rendered.
2
Leave the bacon and rendered fat in the skillet. Add the ground beef and let it cook until a crust forms. Flip, then break the beef apart.
3
Add the Salt-Free Tony's, paprika, Italian seasoning, and salt. Stir until the beef is evenly coated.
4
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
5
Add the onions, potatoes, and red bell pepper. Cook for 3-4 minutes, stirring occasionally.
6
Add the flour and stir until it forms a paste that coats the meat and vegetables.
7
Slowly pour in the beef bone broth while stirring until smooth. Add the Worcestershire sauce, garlic, and jalapeño, then bring to a gentle simmer.
8
Pile the chopped cabbage on top of the bubbling gravy. Reduce the heat to medium-low, cover, and cook for 6 -10 minutes, or until the cabbage has wilted but still has a little bite.
9
Remove the lid and gently fold everything together. Taste and adjust the salt if needed.
10
Garnish with fresh parsley and serve hot over white rice.