4 c. chopped cabbage (1/2 med. head)
1 c. julienne carrots (1 lg.)
1 c. chopped onion (1 lg.)
1/4 c. butter
6 oz. pea pods (thawed & drained
1/3 lb. Velveeta cubed (6 oz.)

Stir fry cabbage, carrots and onion in butter, until crisp tender. Add remaining ingredients. Stir over low heat until cheese is melted. Serve over chow mein noodles or rice.