In 3 qt. saucepan sauté cabbage, onion, celery, peas, and carrots in butter for 8 to 10 minutes stirring frequently until vegetables are tender.

Add corn, milk, and seasonings.  Heat over low temperature for 15 minutes, stirring occasionally. Stir in shredded cheese until melted, and serve.

Makes 8 - 1 cup servings.