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Dot's Passover Horseradish Mold

2 (6-ounce) boxes lemon jello
1 (14- to 16-ounce) can whole beets
1 small head cabbage
1 slim jar red horseradish

1. Coarsely grate the beets and set aside.
2. Finely shred cabbage to make 1 1/2 cups and set aside.
3. 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.
4. Transfer to a decorative jello mold and chill until ready to serve.

Makes 8 to 12 servings.

Recipe provided  courtesy of Horseradish.org.