- Heat the oil and butter in a large saucepan over medium heat. Add the onion, celery, and carrots and sauté 5 to 7 minutes, stirring regularly, until onions are translucent.
- Add the chicken broth and cabbage. Bring to a boil over high heat. Reduce h eat to medium-low and simmer, partially covered, for 15 to 20 minutes.
- Add the pepper, green onion, celery leaves, parsley, and chives and continue cooking for 5 minutes.
- To serve, place cheese curds in bowls. Ladle steaming hot soup over top and sprinkle with freshly ground pepper. Enjoy.
Replace cabbage with an express cole slaw mix.