Beef Kebabs with Sautéed Red Cabbage and Rice with Fresh Thyme

Another something new is the sausage seasoning you re getting with this week s Beef Kebabs. Y all. This stuff! It s a new pantry staple for us and comes from a recently founded Atlanta-based company called Southern Links BBQ, a Georgia-based BBQ sauce and blended spice company. With the perfect amount of heat, it s made from the highest quality spices from across the globe and is a great pair for pork, beef, turkey, chicken, lamb…the list goes on. Learn more at

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

Leave a Reply

Your email address will not be published. Required fields are marked *