Southern Wit Beer Bread
Southern Wit (from Tennessee Brew Works) is an unfiltered Belgium White Ale with tangerine, pear, and honey notes. You can find it on draft around town. If you don’t have any on hand, use any Belgium ...
This comforting soup uses ground lamb, sausage, cabbage and pea sprouts from our Caney Fork Farms CSA in February.
Ingredients
- 3 slices white bread
- 1/2 cup milk
- 12 ounces ground lamb
- 12 ounces ground lamb sausage
- 1 egg
- 1 small onion, chopped
- 1/2 cup shredded Parmesan cheese, divided
- 4 cups chopped cabbage
- 1 3-inch Parmesan Cheese rind
- Pea sprouts
Preparation
1. Combine bread and milk. Soak for 10 minutes or until bread has soaked up the milk. Combine lamb and lamb sausage, egg, bread, onion and parmesan. Mix gently. Shape into about 12 meatballs.
2. Heat oil in a Dutch oven until hot. Add meatballs and cook until browned on all sides, about 10 minutes. Add 7 cups water, salt, pepper, cabbage and Parmesan rind if desired. Bring to a boil and simmer 20 minutes. Ladle into shallow soup bowls and serve with Parmesan and pea sprouts..
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