Gouriev was the head of the Russian Ministry of Finance for years, from 1810 to 1823, and was a famous gourmet and creator of a few new dishes.
One of his dishes is Cabbage a la Gouriev.
1 large cabbage 4-5 lb weight
2 large carrots
1 medium beet
1 garlic head
1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
A piece of hot pepper on taste
150 g vinegar
Mix all of the brine ingredients except for vinegar in a saucepan, and bring to boil.
Remove heating, and pour vinegar in the saucepan.
Cut cabbage into wide stripes alongside, and then across, into 2”–size-side squares.
Cut the carrots and peeled beets into julienne-cut pieces. Cut garlic into small pieces.
Mix cabbage, carrots, beets, and garlic together in a large enameled or glass saucepan.
Pour the hot brine over them, cover with a flat plate smaller in diameter than the saucepan, press a little to get the brine to cover the plate, and let sit at room temperature for 24 hours.
The cabbage is ready.
You can place it in glass jar and keep it in the refrigerator.