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Ingredients and seasonings required in prepare

1. Prepare 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. Prepare Rice with Thyme
7. Prepare 1 1/2 cup water
8. Use 3/4 cup long grain rice
9. Prepare 2 each thyme sprig
10. Prepare 1 Salt, to taste
11. Use 1 Black pepper, to taste
12. Prepare 1 tbsp butter
13. Prepare Sautéed Red Cabbage
14. Use 1 small onion, sliced thinly
15. Take 1/2 small red cabbage, washed and sliced thinly
16. Prepare 4 tbsp red wine vinegar
17. Use 2 tbsp raw sugar
18. Prepare 1 1/2 tsp rosemary sea salt

Dried Thyme or Italian seasoning blend Beef Broth Sour Cream Pasta - like Penne or wide Egg Noodles Procedure Cook the pasta or egg noodles according to package directions. While the water is boiling, heat the oil in a large skillet over medium heat. Saute the onions and garlic for a minute. Crumble the beef and cook until it's fully browned.

How to make:process 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!
6. Done and ready to serve!

Slowly cooked with tomatoes, onions and red wine (Two Entrée Minimum Per Order) Skirt Steak* Seasoned skirt steak with our original herb-mixture, olive oil, garlic. Grilled to the doneness of your choice. Roll up lettuce and secure with toothpicks. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Once the butter is melted, add the cabbage, salt, and pepper.

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