1 (14 oz.) can jellied cranberry sauce
1/2 cup water
1 env. plain unflavored gelatin (Knox)
1/4 cup cold water
1 cup finely-shredded cabbage
cold flaked fish
mayonnaise, to taste

Crush cranberry sauce and add water. Heat thoroughly.

Soak gelatin in cold water 5 minutes and add to hot cranberry sauce. Fold in cabbage and pour into ring mold to set.

Unmold on lettuce, fill center with cold flaked fish mixed with mayonnaise.

Serves 4.