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Ingredients Jump to Instructions ↓

  1. 2 cups cabbage - chopped

  2. 1 cup onion - chopped

  3. 1 cup celery - chopped

  4. 1 cup frozen peas - thawed

  5. 1/2 cup Cabot Butter

  6. 2 1/2 cups Cabot Shredded Cheddar Cheese

  7. 2 1/2 cups milk

  8. 1/8 tsp. pepper

  9. 1/4 tsp. thyme

  10. 1 cup carrots - thinly sliced

  11. 1 12 oz. can cream-style corn

Instructions Jump to Ingredients ↑

  1. 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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