Crisp the beef bacon

• 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.

Brown the ground beef

• Leave the bacon and rendered fat in the skillet, add the ground beef and let it cook until a crust forms.
• Flip and break the beef apart; drain a little fat only if needed.

Season the beef

• Add the Creole seasoning, paprika, Italian seasoning and salt.
• Stir until the beef is evenly coated.

Cook the tomato paste

• Stir in the tomato paste.
• Cook until it darkens slightly and loses its raw taste.

Add the vegetables

• Add the onion, potatoes and red bell pepper.
• Cook, stirring occasionally.

Make the gravy

• Add the flour and stir until it forms a paste coating the meat and vegetables.
• Slowly pour in the beef bone broth while stirring until smooth.
• Add the Worcestershire sauce, garlic and jalapeño, then bring to a gentle simmer.

Wilt the cabbage

• Pile the chopped cabbage on top of the bubbling gravy.
• Reduce the heat to medium-low, cover and cook until the cabbage has wilted but still has a little bite.

Fold and finish

• Remove the lid and gently fold everything together.
• Taste and adjust the salt if needed.
• Garnish with fresh parsley and serve hot over jasmine rice.