1 onion, thinly sliced
1 stalk celery, thinly sliced
1 medium head cabbage, sliced
1 medium head cabbage, sliced
2 large carrots, sliced
1 medium slivered almonds
1 large medium onions, sliced
1 small bunch green onions, trimmed
1 medium green bell pepper, sliced
2 large potatoes, peeled
1 (14.5 ounce) can peeled and cubed tomatoes with juice
Stuff the onions and celery slices with cheese; pack tightly in plastic bags. Sprinkle the potatoes with salt and pepper.
Place the carrots, celery, cabbage, carrots, okra and tomato slices in a medium saucepan over medium heat. Bring to a boil. Reduce heat to medium-low and add water. Bring to a boil, cover and simmer about 20 minutes.
Stir the olive oil with lemon juice, salt, pepper and garlic powder. Stirring thoroughly, cook, stirring occasionally, until all vegetables are tender. Drain the vegetable by shaking off the liquid. Reserve approximately 1/2 teaspoon vegetable for garnish purposes, and place potatoes in the saucepan with the vegetables. Remove