IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
occasionally, until softened, about 1 minutes. Add the cabbage and
continue to cook, stirring occasionally, about 2 minutes. Add the chicken
broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove
from heat, add salt and pepper as desired. Remove meat from ham hock and
add back to soup. Serve with sour cream and chopped fresh dill.