This Filthier Cabbage
This Filthier Cabbage
Ingredients
- 3 pounds ground beef, 80/20
- 1/2 package bacon
- 1 head green cabbage, large, 2 3/4 to 3 pounds, thick cut, chopped
- 1 white onion, large, chunky
- 1 red bell pepper, chunky
- 1 yellow bell pepper, chunky
- 4 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 3 tablespoons garlic, minced
- 1 jalapeño, minced
- 3 cups beef broth, low sodium
- 1 1/2 tablespoons Worcestershire sauce
- 3 tablespoons Salt-Free Tony’s Creole Seasoning, or any other salt-free creole seasoning
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons salt, add more if desired
- 2 tablespoons fresh parsley
- 1 teaspoon black pepper, optional
- to taste red pepper flakes, optional
Instructions
- 1
Chop the bacon into small pieces. In a large pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the crisped bacon from the pot and set aside, leaving approximately 1/2 of the rendered bacon fat in the pot. Add the ground beef to the same pot and cook over medium-high heat, breaking it up and allowing it to crust. Do NOT drain the fat from the beef.
⏱️ 10 min
- 2
Push the cooked ground beef to the sides of the pot, creating a space in the center. Add the tomato paste to the center and cook for 2 minutes, stirring occasionally. Then, add the chunky white onion, red bell pepper, and yellow bell pepper to the pot and cook for another 3 minutes, stirring to combine with the tomato paste.
⏱️ 5 min
- 3
Stir in the all-purpose flour, Salt-Free Tony’s Creole Seasoning (or your preferred salt-free creole seasoning), smoked paprika, and salt (and optional black pepper if using). Pour in the beef broth and Worcestershire sauce, then add the minced garlic and minced jalapeño. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings as needed.
⏱️ 8 min
- 4
Add the chopped cabbage to the pot in batches, if necessary, depending on your pot size. Stir until all the cabbage is fully coated in the gravy. Cover the pot and reduce the heat to low.
⏱️ 5 min
- 5
Simmer the covered pot for 10 to 15 minutes, or until the cabbage reaches your preferred texture. The cabbage should be tender but still have a slight bite. Taste again and adjust seasonings if needed.
⏱️ 15 min
- 6
If the sauce is too runny for your liking, remove the lid and continue to cook uncovered for a few minutes to allow it to reduce and thicken. Stir in the fresh parsley and optional red pepper flakes. Serve hot, either by itself or with jasmine rice.
⏱️ 2 min
Kitchen Tools
This Filthier Cabbage
- 3 pounds ground beef, 80/20
- 1/2 package bacon
- 1 head green cabbage, large, 2 3/4 to 3 pounds, thick cut, chopped
- 1 white onion, large, chunky
- 1 red bell pepper, chunky
- 1 yellow bell pepper, chunky
- 4 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 3 tablespoons garlic, minced
- 1 jalapeño, minced
- 3 cups beef broth, low sodium
- 1 1/2 tablespoons Worcestershire sauce
- 3 tablespoons Salt-Free Tony’s Creole Seasoning, or any other salt-free creole seasoning
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons salt, add more if desired
- 2 tablespoons fresh parsley
- 1 teaspoon black pepper, optional
- to taste red pepper flakes, optional
Instructions
- 1
Chop the bacon into small pieces. In a large pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the crisped bacon from the pot and set aside, leaving approximately 1/2 of the rendered bacon fat in the pot. Add the ground beef to the same pot and cook over medium-high heat, breaking it up and allowing it to crust. Do NOT drain the fat from the beef.
⏱️ 10 min - 2
Push the cooked ground beef to the sides of the pot, creating a space in the center. Add the tomato paste to the center and cook for 2 minutes, stirring occasionally. Then, add the chunky white onion, red bell pepper, and yellow bell pepper to the pot and cook for another 3 minutes, stirring to combine with the tomato paste.
⏱️ 5 min - 3
Stir in the all-purpose flour, Salt-Free Tony’s Creole Seasoning (or your preferred salt-free creole seasoning), smoked paprika, and salt (and optional black pepper if using). Pour in the beef broth and Worcestershire sauce, then add the minced garlic and minced jalapeño. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings as needed.
⏱️ 8 min - 4
Add the chopped cabbage to the pot in batches, if necessary, depending on your pot size. Stir until all the cabbage is fully coated in the gravy. Cover the pot and reduce the heat to low.
⏱️ 5 min - 5
Simmer the covered pot for 10 to 15 minutes, or until the cabbage reaches your preferred texture. The cabbage should be tender but still have a slight bite. Taste again and adjust seasonings if needed.
⏱️ 15 min - 6
If the sauce is too runny for your liking, remove the lid and continue to cook uncovered for a few minutes to allow it to reduce and thicken. Stir in the fresh parsley and optional red pepper flakes. Serve hot, either by itself or with jasmine rice.
⏱️ 2 min