Thinly slice the
Red Cabbage (1/2)
Thoroughly mix the
Ground Beef (1 lb)
Sausage Seasoning (2 Tbsp)
. Divide into 6 portions, and shape into 6-inch long cylinders, then run a skewer through each.
Water (1 1/2 cups)
Long Grain White Rice (3/4 cup)
Fresh Thyme (2 sprigs)
in a small saucepot with a lid, and season with
Salt (to taste)
Ground Black Pepper (to taste)
. Place pot, uncovered, over medium-high heat. Bring to a boil, then continue to cook for about 8 minutes.
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.
Remove from heat, and let stand while covered for at least five minutes.
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 (1 Tbsp)
and sliced onion.
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 (1/4 cup)
Raw Sugar (2 Tbsp)
Rosemary Sea Salt (1/2 Tbsp)
Cover, and continue to cook until tender, about 5 minutes. Remove the thyme from the rice, add the
Butter (1 Tbsp)
and mix in while fluffing with a fork. Adjust seasoning if necessary. Serve, and enjoy!