Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped cabbage |
| 1 cup | Chopped onion |
| 1 cup | Celery slices |
| 1 cup | Frozen peas, thawed |
| 1 cup | Thin carrot slices |
| ½ cup | Butter |
| 12 ounces | Cream style corn |
| 2½ cup | Milk |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ teaspoon | Thyme |
| 2½ cup | Sharp cheddar cheese, shredd |
Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally. Add cheese, stir until melted. Yield: Approximately 2 quarts.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
No copyright shown.