Ingredients
- 2 envelopes gelatin (unflavored)
- 650 ml water
- 180 gr cabbage (finely shredded)
- 100 gr celery (chopped)
- 100 gr sugar
- 80 ml lemon juice
- 65 gr green pepper (chopped)
- 60 ml cider vinegar
- 1 gr salt
* Drain and chop the jar of pimientos. ~-------------------------------------------------------------------------In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers.
