Crisp the bacon

• Chop the bacon and cook it in a large pot or Dutch oven until crisp.
• Remove the bacon and set aside, keeping half of the bacon fat in the pot.

Crust the beef

• Add the ground beef to the pot over medium-high heat and let it form a hard crust.
• Break it up and cook through without draining the fat.

Cook the tomato paste and vegetables

• Push the beef to the sides of the pot and add the tomato paste; cook until it darkens.
• Add the onion and bell peppers and let them sweat, stirring occasionally.

Build the gravy

• Stir in the flour, Creole seasoning, smoked paprika, salt and black pepper.
• Pour in the beef broth and Worcestershire sauce, then add the garlic and jalapeño.
• Simmer, then taste and adjust the seasoning.

Add the cabbage

• Chop the cabbage into thick pieces.
• Add it to the pot in batches, stirring until fully coated in the gravy.

Simmer covered

• Cover, reduce the heat and simmer until the cabbage reaches your preferred texture.
• Taste again and adjust the seasoning.

Finish and serve

• If the sauce is too runny, cook uncovered for a few minutes.
• Stir in the parsley and crispy bacon.
• Serve hot over jasmine rice or on its own.