Simple Way to Make Any-night-of-the-week Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme

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The ingredients needed to make Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme:

1. Take Beef Kebabs
2. Make ready 1 lb ground beef
3. Prepare 2 tbsp Sausage Seasoning
4. Get 6 each 8 inch wood skewers
5. Make ready 2 tbsp cooking oil, divided
6. Take Rice with Thyme
7. Get 1 1/2 cup water
8. Make ready 3/4 cup long grain rice
9. Get 2 each thyme sprig
10. Take 1 Salt, to taste
11. Prepare 1 Black pepper, to taste
12. Get 1 tbsp butter
13. Prepare Sautéed Red Cabbage
14. Take 1 small onion, sliced thinly
15. Get 1/2 small red cabbage, washed and sliced thinly
16. Get 4 tbsp red wine vinegar
17. Get 2 tbsp raw sugar
18. Get 1 1/2 tsp rosemary sea salt

Boeuf Bourguignon, beef burgundy, julia child, french cooking, cooking with red wine, beef stewed in red wine, beef It's a bit like a cross between braised cabbage and the flavor of a wilted salad with all the goodness of coleslaw. Heat olive oil in heavy large saucepan over medium-high heat. These Jamaician jerk beef kebabs feature "jerk," a Jamaican seasoning blend used on beef, pork, chicken, lamb, and fish. Lightly coat kebabs with cooking spray.

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!

These Jamaician jerk beef kebabs feature "jerk," a Jamaican seasoning blend used on beef, pork, chicken, lamb, and fish. Lightly coat kebabs with cooking spray. A neutral side of basmati rice balanced the flavors out really well. A delicious, healthy and quick meal, love it. Red beans and rice is a classic Cajun dish.

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