IN A LARGE SOUP POT, heat the oil and cook the onions, stirringoccasionally, until softened, about 10 minutes. Add the cabbage andcontinue to cook, stirring occasionally, about 20 minutes. Add the chickenbroth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Removefrom heat, add salt and pepper as desired. Remove meat from ham hock andadd back to soup. Serve with sour cream and chopped fresh dill.