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1 20-Oz. Jar pickled beets, drained (reserve juice)
1 3-Oz. Package lemon gelatin
3/4 Cup Shredded cabbage
2 Tbsp. Onion salt
3 Tbsp. Horseradish
1 Cup Sour cream
1 Tsp. Sugar
Add water to drained beet liquid to make 1 1/2 cups; heat. Add gelatin and dissolve; add onion salt and chill until partially set. Finely chop beets and stir into gelatin together with shredded cabbage. Chill until firm in an 8-inch ring mold or individual molds. Unmold and top with a mix of horseradish, sour cream and sugar. Stir in a little of the beet liquid for color.
