In a large, deep skillet over medium heat, cook the bacon until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Once cooled, roughly chop and set aside. Carefully pour off the rendered bacon fat, leaving about 1 tablespoon in the skillet.

Add the ground beef to the skillet and cook over medium-high heat, breaking it apart with a wooden spoon, until deeply browned with crispy edges, about 7 to 8 minutes. Drain any excess fat.

Add the bell peppers and onions to the browned beef and cook for 3 to 5 minutes, stirring occasionally, until softened. Stir in the roasted garlic paste, Nature's Seasoning, smoked paprika, Kinder's seasoning blend, and crumbled tomato bouillon cube. Cook for another minute, stirring to coat the beef and vegetables evenly.

Stir in the Worcestershire sauce and white miso paste, followed by the beef broth. Mix well, scraping up any browned bits from the bottom of the skillet, until the seasonings are fully incorporated and a flavorful sauce forms.

Add the chopped cabbage to the skillet, working in batches if necessary, and toss until evenly coated in the seasoned beef mixture. Reduce the heat to medium-low, cover, and cook for about 20 minutes, stirring occasionally, until the cabbage is tender and has cooked down significantly.

Remove the lid and allow any excess liquid to reduce for a few minutes, if needed. Taste and adjust the seasoning as desired. Top with the reserved crispy bacon just before serving and finish with hot sauce, if desired.