Dot's Passover Horseradish Mold
Dot's lemon gelatin mold for Passover includes shredded beet, cabbage and horseradish.
2 (6-ounce) boxes lemon gelatin
1 (14 to 16-ounce) can whole beets, drained
1 small head cabbage
1 slim jar red horseradish
- Coarsely grate the beets and set aside.
- Finely shred cabbage to make 1 1/2 cups and set aside.
- Save the liquid from beets and add enough boiling water to make a total of 3 cups of liquid, and dissolve the lemon gelatin. Chill until just firm. Fold in beets, cabbage and all the horseradish.
- Transfer to a decorative gelatin mold and chill until ready to serve.
Makes 8 to 12 servings.
Recipe provided courtesy of Horseradish.org.