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Jellied Beet And Cabbage Salad

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Ingredients
  Canned consomme 10 1⁄2 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Lemon flavored gelatin 3 Ounce (1 Package)
  Vinegar 1 1⁄2 Tablespoon
  Beet 2⁄3 Cup (10.67 tbs), drained (Julienne Style)
  Finely shredded cabbage 1 Cup (16 tbs)
  Grated onion 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Lettuce 1
  Sour cream dressing 4 Tablespoon
Directions

Heat consomme and enough water to make 2 cups liquid.
Pour liquid over gelatin and stir until dissolved.
Add vinegar.
Chill until syrupy.
Stir beets, cabbage, onion, salt, and pepper into chilled gelatin.
Turn mixture into an 8-inch-square pan.
Chill until firm.
Unmold salad on shredded lettuce; top with dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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