1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato soup
1 cup shredded Cheddar cheese
1 large onion, diced
1/2 cup chopped celery
1 (14 ounce) can skim milk
In a large pot over high heat, bring a large pot of water to a boil. Add cream of mushroom soup, and cook until liquid is reduced, about 15 minutes. Remove from heat, and stir in tomato soup, cheese, onion, celery, and chopped cabbage. Bring to a boil, stirring constantly until liquid is absorbed. Reduce heat to low, and simmer 15 minutes. Remove from heat, and stir in milk. Serve immediately.