red cabbage, shredded
1In a large soup pot, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes.
2Add the cabbage and continue to cook, stirring occasionally, about 20 minutes.
3Add the chicken broth, vinegar and ham hock; Cover and simmer the soup for 1 hour.
4Remove from heat, add salt and pepper as desired.
5Remove meat from ham hock and add back to soup - Serve with sour cream and chopped fresh dill.