FILTHY CABBAGE POTATOES

Ingredients

- 1.14 lbs green cabbage, chopped into thin strips
- 1 lb ground beef (80/20)
- ½ pack beef bacon, chopped
- 2 small Yukon Gold potatoes, halved- sliced into half-moons
- 1 red bell pepper, chopped
- 1 white onion, chopped
- 1 jalapeno, minced
- 2 tbsp minced garlic
Gravy & Seasonings
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2½ - 3 cups beef bone broth
- 1 tbsp Worcestershire sauce
- 2 tbsp Salt-Free Tony's Creole Seasoning
- 1 tbsp paprika
- 1 tsp Italian seasoning
- 1½ tsp salt (adjust to taste)
- Fresh parsley, chopped (for garnish)



Instructions

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. Note: Beef bacon and 1 pound of ground beef don't render as much fat as pork bacon, but you can drain a little if needed.
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.

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