Dissolve 1/3 oz pkg lemon jello and 1/3 oz pkg apricot or peach jello in 1 c boiling water. Drain juice from 1 sm can pineapple. Add 1/4 c vinegar, 2 T sugar, and enough cold water to make 1 c liquid. Add to jello. Place in refrigerator to chill. Slice fine 2 c cabbage, cut fine 1 c celery. Chill. When jello is chilled, cut up 1 unpeeled red apple, mix w/pineapple, cut fine. Then mix with restof ingredients.

Place in salad bowl and pour jello mixture over it.