Cossack Mold Recipe

Name: Cossack Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 1 c. cold water; 3/4 c. mayonnaise; 2 Tbsp. horseradish; 2 (3 oz.) pkg. lemon-flavor gelatin; 1 1/2 c. boiling water; 3 Tbsp. vinegar; 1/2 tsp. salt; 1 lb. can diced or julienne beets; 1 1/2 c. finely chopped cabbage

Servings: persons

1 envelope unflavored gelatin
1 c. cold water
3/4 c. mayonnaise
2 Tbsp. horseradish
2 (3 oz.) pkg. lemon-flavor gelatin
1 1/2 c. boiling water
3 Tbsp. vinegar
1/2 tsp. salt
1 lb. can diced or julienne beets
1 1/2 c. finely chopped cabbage

1
Soften unflavored gelatin in water, stir over low heat until dissolved.
2
Cool.
3
Combine mayonnaise and horseradish and gradually stir in gelatin.
4
Pour into 1 1/2-quart mold; chill until almost firm.
5
Drain beets (add water to juice to make 1 1/4 cups).
6
Dissolve lemon gelatin and salt in boiling water.
7
Add beet juice and vinegar; chill until thickened.
8
Stir in beets and cabbage.
9
Put in mold over first layer.
10
Chill until firm; unmold. Garnish as desired.

1118

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1 c. cold water, 3/4 c. mayonnaise, 2 Tbsp. horseradish, and more.

Yes, Cossack Mold falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cossack Mold

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