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Vegetable Aspic

Diabetic.Foodie's picture
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄4 Cup (4 tbs)
  Fresh tomato 3 1⁄2 Cup (56 tbs), cut into wedges
  Celery leaves 1⁄2 Cup (8 tbs), finely chopped
  White onion 1 Cup (16 tbs), chopped
  Fresh parsley 3 Teaspoon, minced
  Bay leaf 1
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Celery 1 Cup (16 tbs), sliced
  Cabbage 1 Cup (16 tbs), shredded

Soften gelatin in cold water; set aside.
Combine tomato wedges, celery leaves, onions, parsley, bay leaf, salt and pepper in a saucepan.
Cook and stir over medium heat for 15 minutes.
Pour small amount of tomato mixture into softened gelatin, then add to the saucepan.
Cook and stir until gelatin is completely dissolved.
Remove from heat.
Discard bay leaf.
Cool in refrigerator until mixture starts to thicken.
Fold in celery and cabbage.
Pour into slightly oiled mold or serving dish.
Refrigerate until completely set.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 340 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2215 mg92.3%

Total Carbohydrates 53 g17.7%

Dietary Fiber 16.1 g64.5%

Sugars 30 g

Protein 36 g72%

Vitamin A 154.9% Vitamin C 246.5%

Calcium 25.2% Iron 25.2%

*Based on a 2000 Calorie diet


Vegetable Aspic Recipe