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3 hours
Prep: 15 minutes
Cook: 15 minutes
63 calories per serving view nutrition facts
8 servings
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| 2 | Envelopes | gelatin | unflavored |
| 1/3 | cup | lemon juice | |
| 2 3/4 | cups | water | |
| 1/2 | cup | sugar | |
| 1/4 | cup | cider vinegar | |
| 1/2 | teaspoon | salt | |
| 2 | cups | cabbage | finely shredded |
| 1 | cup | celery | chopped |
| 1/2 | cup | green bell pepper | |
| 2 | ounces | pimiento | sliced, (1 jar), drained and chopped |
In medium saucepan, soften gelatine in lemon juice; let 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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 14.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 5% | Vitamin C | 43% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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