Cooking Instructions
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Step 1
Thinly slice the
Red Cabbage (1/2)
and
Onion (1)
.
Step 2
Thoroughly mix the
Ground Beef (455 g)
and
Sausage Seasoning (15 g)
. Divide into 6 portions, and shape into 6-inch long cylinders, then run a skewer through each.
Step 3
Combine
Water (360 mL)
,
Long Grain White Rice (120 g)
, and
Fresh Thyme (2 sprigs)
in a small saucepot with a lid, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Place pot, uncovered, over medium-high heat. Bring to a boil, then continue to cook for about 8 minutes.
Step 4
Reduce the heat to very low and stir briefly, taking care to move rice from the bottom of the pan. Cover, continuing to cook for about 15 minutes.
Step 5
Remove from heat, and let stand while covered for at least five minutes.
Step 6
While rice is cooking, heat a large sauté pan over medium-high heat. Brown the kebabs on all sides to cook through. Remove kebabs from the pan, reduce heat to medium, then add
Cooking Oil (15 mL)
and sliced onion.
Step 7
Cook until the onion starts to become translucent, 2-3 minutes. Add the small red cabbage, and continue to cook while stirring for another 2-3 minutes. Add the
Red Wine Vinegar (60 mL)
,
Raw Sugar (30 g)
, and
Rosemary Sea Salt (9 g)
.
Step 8
Cover, and continue to cook until tender, about 5 minutes. Remove the thyme from the rice, add the
Butter (15 g)
and mix in while fluffing with a fork. Adjust seasoning if necessary. Serve, and enjoy!
