Saturday, May 17, 2008

Cabbage Guryev

Ingredients:

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

Method:

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.

Note:
Name of the recipe is the name of Russian finance minister of 19th century Guriev who was famous gurme and created many own recipies.

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