1 cabbage (about 5 lb weight)
2 large carrots
1 medium beetroot
1 garlic head
For marinate (brine):
1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
5 black peppercorns
1 piece hot pepper on your taste
2/3 cup vinegar
Bring water to boil, add all ingredients for marinate except vinegar, mix, and boil for 1 minute.
Remove heating. Add vinegar to marinate.
Cut the cabbage into 1-inch-width, 1-inch-length pieces.
Peel carrots and beetroot, and wash.
Cut the carrots and beetroot as for julienne (into the thin strips).
Cut garlic cloves into 3-5 pieces.
Mix all vegetables in a deep enameled or glass saucepan.
Pour the hot marinate over the vegetables, put flat plate over them, and press slightly, to remove air.
Let to sit in a room temperature for 24 hours.
Cabbage is ready.
Put in cans, cover with lids, and keep in a refrigerator.
This cabbage is good as an appetizer, or as garnish to potato dishes.
Name of the recipe is the name of Russian finance minister of 19th century Guriev who was famous gurme and created many own recipies.