Saute cabbage, onion, celery, peas, and carrots in butter in 3 litre 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 litre . From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No copyright shown.