1/2 cup button mushrooms, sliced
1 pint milk cheese, room temperature
1 (1 ounce) ball Italian sausage, sliced into 1/4 inch cubes
2 large carrots, diced
2 tablespoons minced onion
1 teaspoon salt
1 cup shredded Cheddar cheese
10 cups heavy cream cheese
Place mushrooms in a large pot and cook over medium heat until golden. Remove mushrooms and cover with plastic wrap and cool. Drain mushrooms, drain the fat, and dust with milk cheese and Italian sausage. Stir milk cheese and sausage into mushrooms. Put the carrots in the pot to serve. Cook until tender.
Place cabbage in another large pot and heat over medium heat. Stir in diced onions and garlic. Cook, stirring often, until onion begins to turn golden. Stir in shredded cheese and whip to whipping consistency. Turn cheese halfway through whipping beating; serve over meat.