1 env. unflavored gelatin
1 1/2 c. tomato juice
1/4 tsp. grated onion
1/2 tsp. dried basil
Pinch of dried oregano
1 tbsp. chopped fresh parsley
2 tbsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
4 tsp. sugar (or 2 packets sugar substitute)
Salt and pepper to taste
1/4 head cabbage, chopped (approx. 1 cupful)
1/2 green pepper, diced
1 lg. stalk celery, diced
1 lg. carrot, grated

Dissolve the gelatin in 1/2 cup cold water. Bring to boiling point the tomato juice. Add the onion, herbs, lemon juice, Worcestershire sauce, sugar and seasonings. Combine with dissolved gelatin. Cool until syrupy. Add chopped vegetables to gelatin mixture. Pour into 8x8 square pan or 1 quart mold. Chill until set.