1/4 c. butter
2 c. chopped green cabbage
1 c. sliced onions
1 c. diced celery
1 c. thinly sliced carrots
2 1/2 c. shredded Cheddar cheese
9 oz. pkg. peas, partially thawed
17 oz. can creamed corn
2 1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves

In large saucepan, melt butter; add cabbage, onions, celery, carrots, and peas. Saute 8-10 minutes or until crisp-tender. Add corn, milk, salt, and pepper and thyme. Reduce heat and simmer 20 minutes, stirring occasionally. Add cheese; stir until melted. Serves 6 (1 1/3 cups). Great with some homemade biscuits.