Yield
12 to 15 servings

How to Make It

Step 1

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.

Step 2

Remove and discard bay leaves. Fold in cabbage, onion, and pimiento; pour mixture into a lightly oiled 5-cup mold. Chill until firm.

Step 3

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.

Oxmoor House Homestyle Recipes

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