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Unflavored gelatin 2 Tablespoon (2 Envelopes)   Cold water 1⁄4
Cup (4 tbs)   Fresh tomato 3 1⁄2 Cup (56 tbs), cut into wedges 
Celery leaves 1⁄2 Cup (8 tbs), finely chopped   White onion 1
Cup (16 tbs), chopped   Fresh parsley 3 Teaspoon, minced   Bay
leaf 1   Salt 1 Teaspoon   Pepper 1⁄4 Teaspoon   Celery 1 Cup
(16 tbs), sliced   Cabbage 1 Cup (16 tbs), shredded  Soften
gelatin in cold water; set aside. Combine tomato wedges, celery
leaves, onions, parsley, bay leaf, salt and pepper in a
saucepan. Cook and stir over medium heat for 15 minutes. Pour
small amount of tomato mixture into softened gelatin, then add
to the saucepan. Cook and stir until gelatin is completely
dissolved. Remove from heat. Discard bay leaf. Cool in
refrigerator until mixture starts to thicken. Fold in celery and
cabbage. Pour into slightly oiled mold or serving dish.
Refrigerate until completely set.  Recipe Summary  Difficulty
Level:  Main Dish  Rate It  Your rating: None Av