Thinly slice the Red Cabbage (1/2) and Onion (1).
Thoroughly mix the Ground Beef (1 pound) and Sausage Seasoning (2 tablespoon). Divide into 6 portions, and shape into 6-inch long cylinders, then run a skewer through each.
Combine Water (1 1/2 cup), Long Grain White Rice (3/4 cup), and Fresh Thyme (2 sprig) 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.
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 tablespoon) 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 (4 tablespoon), Raw Sugar (2 tablespoon), and Rosemary Sea Salt (1 1/2 teaspoon).
Cover, and continue to cook until tender, about 5 minutes. Remove the thyme from the rice, add the Butter (1 tablespoon) and mix in while fluffing with a fork. Adjust seasoning if necessary. Serve, and enjoy!