Tomato Aspic - cooking recipe

Ingredients

2 c. shredded cabbage
1/2 c. heavy cream, whipped until stiff
2 c. tomato juice
salt and pepper
1 pkg. lemon jello
1/4 tsp. sugar
1/2 c. chopped green pepper
chopped tops from 1 bunch of green onions
1/2 c. chopped celery

Preparation

Season the tomato juice with salt and pepper.
Heat the juice and add jello.
Dissolve and stir.\tAdd vegetables to jello and pour into mold when nearly set.