1 (3 ounce) can evaporated milk
1 cup water
1 tablespoon minced onion
1 teaspoon salt
1 1/2 teaspoons vegetable oil
2 (5 ounce) cans beef bouillon
1 medium head cabbage, quartered
4 stalks celery, halved
2 tablespoons lemon juice
In a large saucepan bring water to a boil. Stir in evaporated milk, and cook, stirring constantly, until thickened; about 15 minutes.
In a small saucepan, combine water, onion, salt, and oil. Bring to a boil, stirring constantly, about 5 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until oil is reduced and mixture is thickened. Stir in celery and lemon juice, and cook, stirring constantly, until cabbage is tender.