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Cucumber Cabbage Mold Recipe
|Lemon flavor gelatin||6 Ounce (2 packges, 3 oz.each)|
|Hot water||2 Cup (32 tbs)|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Cucumber||1 Large (green)|
|Cabbage||1 1⁄2 Cup (24 tbs), finely shredded|
Calories 87 Calories from Fat 0
% Daily Value*
Total Fat 0.05 g0.08%
Saturated Fat 0.02 g0.09%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 244.8 mg10.2%
Total Carbohydrates 20 g6.8%
Dietary Fiber 0.52 g2.1%
Sugars 19.4 g
Protein 2 g4.7%
Vitamin A 1% Vitamin C 9.8%
Calcium 1.4% Iron 0.94%
*Based on a 2000 Calorie diet
1 In a bowl, dissolve gelatin in hot water.
2 Add in cold water, salt and vinegar.
3 Pour 1/2 cup of this mixture into 5-cup mold or loaf pan.
4 Place in the refrigerator and chill until firm.
5 Cut about 10 paper-thin slices from the unpeeled cucumber.
6 Arrange overlapping in a row on chilled gelatin.
7 Spoon some of the liquid gelatin over the slices.
8 Place in the refrigerator and chill again.
9 Chill the remaining gelatin until it begins to congeal.
10 Chop the remaining cucumber.
11 Add the cucumber and cabbage to the gelatin.
12 Mix well.
13 Fill the mold with the mixture.
14 Place in the regrigerator and chill until firm.
15 Hold the mold in warm water a few seconds to unmold.
16 Gently slip a knife along one side to let in air.
17 Unmold carefully on a platter.
18 Serve garnished with crisp greens and radish roses.