1 (3 oz.) box lemon Jell-O
1 can shoestring beets (save juice)
Blades from 3 green onions, chopped
Water
1 tsp. sugar
Vinegar
Salt and pepper to taste

SOUR CREAM DRESSING:

2 tbsp. sugar
1 tsp. dry mustard
2 tbsp. vinegar
1 tsp. salt
1/2 pt. sour cream
1/2 head cabbage

Add enough water to beet juice to make 2 cups. Add sugar, vinegar, salt and pepper to taste. Heat to boiling point and pour over Jell-O and add to beets and onions. Pour into six cup Jell-O mold and jell.

To serve: Combine ingredients for sour cream dressing and add to 1/2 head finely chopped cabbage. Place Jell-O servings on bed of cabbage and sprinkle with paprika.