Cabbage and Egg Noodles with Pork
Serves: 4-6
  • 1 large ham hock (or two small)
  • 1 quart chicken broth
  • 1 quart water
  • 2 tablespoons olive oil
  • 1 large onion, cut into medium dice
  • 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
  1. 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.
  2. Return pot to stove, and heat oil over medium-high heat. Add onion; sauté until tender, 4 to 5 minutes. Add cabbage and caraway seeds; sauté until for a couple of minutes and then add broth and pulled pork to the pot. Bring to a simmer; reduce heat to medium-low and continue to simmer until cabbage is tender, about 15 minutes. Season with salt and pepper and add noodles; continue to simmer until they are tender, 8 to10 minutes longer. Add vinegar; taste and adjust seasonings. Serve.
Recipe by Three Many Cooks at