1 (18 ounce) can whole kernel corn, drained
1 tablespoon olive oil
2 cups chopped green bell pepper
1 1/2 cups chopped onion
1 medium head cabbage, chopped
1 medium head celery, diced
1 medium ripe tomato, diced
1 cup chicken broth
2 tablespoons white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fresh lime juice
1/2 cup finely chopped almonds
3 tablespoons fresh lemon juice
In a large pot heat oil over medium heat. Bring a large pot of water to a boil. Add corn and stir. Cook 15 minutes.
Unroll cabbage leaves and toss with olive oil, bell pepper, onion, cabbage, tomato, broth, sugar, baking soda and salt. Bring to a boil, stirring occasionally. Reduce heat to low, stirring frequently, until mixture is thickened. Reduce heat to medium low and simmer 10 minutes.
Stir in lime juice, lemon juice and almonds. Bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes. Stir in salt, pepper and lime juice. Bring to a boil, stirring occasionally. Reduce heat to low. Stir in flour mixture until well blended. Allow to cool.
Fold the corn into the pot with the liquid. Cover and simmer for 2 hours.
Stir the flour mixture into the pot. Bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir the contents of the pot into the pot, stirring constantly.
Return pot to a boil, and boil for 3 minutes, or until corn is tender.