2 env. unflavored gelatin
1/2 c. sugar
1 1/2 c. boiling water
1 1/2 c. cold water
1/2 c. vinegar (1/4 c. can be used)
2 tbsp. lemon juice
2 c. finely shredded cabbage
1 c. chopped celery
1/4 c. chopped pimiento
1/2 c. chopped green pepper

Mix gelatin, sugar and salt. Add boiling water and stir until dissolved. Add cold water, vinegar and lemon juice. Chill until partially set. Add vegetables and pour into ring mold. Chill until firm, unmold onto greens. If desired, fill ring with tiny carrots that have been marinated in French or Italian dressing overnight. Trim with olives if desired.