3 c. boiling water
3 sm. pkg. lemon Jello
1 1/2 c. cold water
6 tbsp. vinegar
4 lb. head cabbage, finely shredded
Lg. celery heart, chopped fine
2 med. green peppers, sliced fine
Sm. jar green olives, sliced

Dissolve Jello in boiling water. Add cold water and vinegar; refrigerate until somewhat jellified. Meantime, prepare the vegetables. Pack cabbage in ice cubes until ready to add to gelatin. Shake off moisture. Toss all the vegetables together except olives. Add to gelatin and arrange olives. Refrigerate. Unmold when firm. Best made day before serving.