2 tbsp. butter
1 c. chopped onion
2 c. shredded cabbage
1 (10 oz.) pkg. frozen lima beans, cooked
1 c. sliced carrots
1 c. diced potatoes
1 c. chicken broth or bouillon
1 tsp. salt
1/4 c. melted butter
1/4 c. flour
1/4 tsp. pepper
3 c. milk
1 c. (4 oz.) shredded sharp cheese

Saute the butter and chopped onions in a large saucepan. Add the cabbage, lima beans, carrots, potatoes, chicken broth and salt. Cover and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, about 20 minutes.

In another pot, melt 1/4 cup butter and blend in the flour, pepper and milk. Stir constantly for one minute. Remove from heat. Add cheese. Return to heat to finish melting cheese. Do not boil. Combine with cooked vegetables. Heat and serve.