2 (14 1/2-ounce) cans whole tomatoes, chopped and undrained
1/2 cup vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon salt
2 bay leaves
1 cup chopped cabbage
3 tablespoons finely chopped onion
3 tablespoons chopped pimiento
How to Make It
Soften gelatin in water; set aside. Combine tomatoes, vinegar, sugar, lemon juice, salt, and bay leaves in a medium saucepan; bring to a boil. Remove from heat, and add softened gelatin, stirring until gelatin dissolves. Cool. Chill mixture until the consistency of unbeaten egg whites.
Remove and discard bay leaves. Fold in cabbage, onion, and pimiento; pour mixture into a lightly oiled 5-cup mold. Chill until firm.
Unmold salad onto a chilled, lettuce-lined plate. Sprinkle chopped cabbage around salad. Place a dollop of mayonnaise on top of salad, and sprinkle with paprika, if desired. Serve immediately.