-
1
Thoroughly mix the ground beef and sausage seasoning preferably from Southern Links BBQ.
-
2
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.
-
3
Combine water, rice, and thyme in a small saucepot with a lid, and season with a bit of salt and pepper.
-
4
Place over medium-high heat, and cook uncovered.
-
5
Bring to a boil, and continue to cook for about 8 minutes.
-
6
Reduce the heat to very low and stir briefly, taking care to move rice from the bottom of the pan.
-
7
Cover, continuing to cook for about 15 minutes.
-
8
Remove from heat, and let stand while covered for at least five minutes.
-
9
While rice is cooking, heat a large saute pan over medium-high heat.
-
10
Brown the kebabs on all sides to cook through.
-
11
Remove kebabs from the pan, reduce heat to medium, then add remaining tablespoon of cooking oil and the onion.
-
12
Cook until the onion starts to become translucent, 2-3 minutes.
-
13
Add the cabbage, and continue to cook while stirring for another 2-3 minutes.
-
14
Add the vinegar, sugar, and sea salt.
-
15
Cover and continue to cook until tender, about five minutes.
-
16
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.
-
17
Adjust seasoning if necessary.
-
18
Serve and enjoy!
