- 2 cups
cabbage - chopped
- 1 cup
onion - chopped
- 1 cup
celery - chopped
- 1 cup
frozen peas - thawed
- 1/2 cup
Cabot Butter
- 2 1/2
cups Cabot Shredded Cheddar Cheese
- 2 1/2
cups milk
- 1/8 tsp.
pepper
- 1/4 tsp.
thyme
- 1 cup
carrots - thinly sliced
- 1 12 oz.
can cream-style corn
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Directions
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.
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