Ingredients
- 600 ml milk
- 280 gr sharp cheddar cheese
- 270 gr cabbage (chopped)
- 350 ml cream style corn
- 200 gr peas (frozen)
- 190 gr carrot (thin)
- 120 gr onion (chopped)
- 110 gr butter
- 100 gr celery
- 3 gr salt
- 1 gr thyme
- 1 gr pepper
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.
