2 pounds cabbage, cut into large, bite-size chunks
1 tablespoon caraway seeds
Salt and ground black pepper
8 ounces egg noodles
2 tablespoons white balsamic vinegar
Instructions
Bring hock, broth and water to simmer in a large pot over medium-high heat. Reduce heat to medium-low and continue to simmer, partially covered, until hock(s) and tender, about 1½ hours. Remove hock(s) and let stand until cool enough to handle. Remove meat from bone and pull into bite-size pieces. Pour broth into a 2-quart measuring cup and add enough water to equal 6 cups; set aside.