1 (12 ounce) package cream cheese
2 tablespoons butter
1 cup chopped onion
1 medium head cabbage
1 small green bell pepper
1 medium stalk celery, cored
1 medium carrot
1 large onion, cored and cut into rings
1 large carrot, shredded
1 medium tomato
1 large tomato spoonfuls
1 cup shredded mozzarella cheese
Melt cream cheese in a medium bowl. Mix with butter and stir into cabbage, green pepper, celery and carrots; cover and refrigerate for at least 2 hours.
Place cooked cabbage, bell pepper, celery and carrot into a large bowl. Mash together with tomato sauce.
Stir in cheese, tomato, pasta and corn.
Discard remaining cheese.