Zaporizhzhya cabbage

Category: First meal
Kitchen: ukrainian
Zaporizhzhya cabbage


pork neck 1 kg
sauerkraut 0.5KG
carrots (large) 1 PC
onion (large) 1 PC
potatoes 2-3 pcs
millet 2 tbsp
garlic 2-3 cloves
ground black pepper taste
thyme 2-3 twigs
olive oil 1-2 tbsp

Cooking method

  • 1. Cook the meat until tender, putting thyme sprigs and garlic cloves in the broth. Parsley root (dried) can be added if desired.
  • 2. Stew the cabbage in a small amount of oil until soft.
  • Cut the onion into small cubes, grate the carrots and stew for 5-7 minutes and add to the pan to the meat.
  • 3. Remove the cooked meat from the broth and cut into portions. Put millet, medium-sized diced potatoes and stewed cabbage in the broth. Cook until millet and potatoes are ready. Return the meat to the saucepan, salt and pepper to taste.
  • Let it brew a little and serve with sour cream and fresh parsley.
  • The number of ingredients is calculated for a three-liter saucepan.


This dish is from my childhood. True, my grandmother was preparing a grout for him from bacon with garlic. Recently I found out that in cookbooks the recipe for this dish is called "Kapustnyak Zaporozhye".
Try it, it’s delicious and satisfying - the very thing in cold winter weather.
Cook with love and bon appetit!

Marinochkawhat a beautiful cabbage!
You cook it without tomato? Last year, someone from the members of the forum already submitted a recipe. Many people cook it with tomato. In our area, in the "homeland," dishes are prepared exactly as you have in your recipe. Somehow they didn't really believe me ...
Tomato is generally a Stolovskoe "new acquisition". As with real borscht, it was not used. Acid in borscht (and color) was provided by beet kvass, and in cabbage - sauerkraut. Tomato is for lazy, or rather, those who do not have a lot of time, catering cooks, in order to give at least some relish to a stale and lost taste brew.
Rina, thanks, that's where the leg grows from! thanks for the educational program!
Lenochka, there are many options here, like borscht. The book "Transcarpathian cuisine" contains many options with tomato. But there are among the ingredients and beans and beets. A friend of mine, originally from the Poltava region, cooks cabbage with about the same ingredients as in the above version - but always with smoked ribs.
Indeed, quite recently I leafed through the cookbooks in the "Booklet". I see that in the book "Ukrainian Cuisine", grandma's soup is given with the appropriate name. I also rummaged through the Internet - there were several more publications with the same recipe. So I decided to pile for my husband, at the same time to remember my childhood.
In winter, I cook kapusnyak 2-3 times, but I cook it on meat with a bone or ribs.
Very winter soup!
According to our current weather, the very thing
Oh, and teased the girls, I really wanted to. We will finish the borschik, I will definitely do it.
Twist , thanks for the recipe! Everything came together today - and rich broth, and the remains of sauerkraut, and -18 in the morning. For dinner - the very thing! True - satisfying and very tasty!
hrushka, eat to your health! Glad you liked it!
Marinochka, a wonderful recipe!
The dish is new to me, so a clarifying question, please, is Kapustnyak thick or liquid? Or who like how?
Thanks for the recipe! I will cook!
Quote: Elenka

Last year, someone from the members of the forum already submitted a recipe.

Not anyone, but me.


Zhivchik, Tanechka! I apologize - I overlooked. In this case, this post needs to be removed somehow - after all, the recipes are almost the same, with the exception of the tomato and the way of adding the ingredients.
Now I looked at your Kapustnyak. Wonderful dish! But in my outside view, since I see the recipes for this dish for the first time, these two recipes have the right to exist independently.They are different both in preparation and in a set of products, and in name - "Ukrainian" and "Zaporizhzhya" And between recipes 2 of the year! For example, I will cook with tomato, like Twist- Marinochka suggested This recipe is closer to my taste.Therefore, it seems to me, it is necessary to leave both recipes, it can only reflect in the name that one of them with tomato ...
Girls, what wonderful cooks you are and what a delicious Ukrainian national cuisine

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