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Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme
Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme

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We hope you got benefit from reading it, now let’s go back to beef kebabs with sautéed red cabbage and rice with fresh thyme recipe. To cook beef kebabs with sautéed red cabbage and rice with fresh thyme you need 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme:
  1. Use Beef Kebabs
  2. Prepare 1 lb ground beef
  3. Prepare 2 tbsp Sausage Seasoning
  4. Prepare 6 each 8 inch wood skewers
  5. Prepare 2 tbsp cooking oil, divided
  6. You need Rice with Thyme
  7. Use 1 1/2 cup water
  8. Prepare 3/4 cup long grain rice
  9. Take 2 each thyme sprig
  10. Use 1 Salt, to taste
  11. Provide 1 Black pepper, to taste
  12. Provide 1 tbsp butter
  13. Provide Sautéed Red Cabbage
  14. Take 1 small onion, sliced thinly
  15. Provide 1/2 small red cabbage, washed and sliced thinly
  16. Take 4 tbsp red wine vinegar
  17. Use 2 tbsp raw sugar
  18. Get 1 1/2 tsp rosemary sea salt
Steps to make Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme:
  1. Thoroughly mix the ground beef and sausage seasoning preferably from Southern Links BBQ. Divide into six equal portions and shape each into a 6-inch long cylinder, then run a skewer through the center of each from end to end.
  2. Combine water, rice, and thyme in a small saucepot with a lid, and season with a bit of salt and pepper. Place over medium-high heat, and cook uncovered. Bring to a boil, and 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.
  3. 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 remaining tablespoon of cooking oil and the onion.
  4. Cook until the onion starts to become translucent, 2-3 minutes. Add the cabbage, and continue to cook while stirring for another 2-3 minutes. Add the vinegar, sugar, and sea salt. Cover and continue to cook until tender, about five minutes.
  5. Remove the thyme sprigs from the rice (any leaves that have fallen off can remain), add the butter and mix in while fluffing with a fork. Adjust seasoning if necessary. Serve and enjoy!

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