2 (6-ounce) boxes lemon jello
1 (14- to 16-ounce) can whole beets
1 small head cabbage
1 slim jar red horseradish
Coarsely grate the beets and set aside.
Finely shred cabbage to make 1 1/2 cups and set aside.
Save the liquid from beets and add enough boiling water to make a total of 3 cups of liquid, and dissolve the lemon jello. Chill until just firm. Fold in beets, cabbage and all the horseradish.
Transfer to a decorative jello mold and chill until ready to serve.
Makes 8 to 12 servings.