• 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

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.