Steam or microwave the cabbage until
just cooked. Melt the butter with the oil
in a large frying pan or wok, then add the
garlic, rosemary and almonds. Cook,
stirring the almonds for about 2 mins or
until they start to brown. Tip onto a plate.
Add the cabbage to the pan, stir in the
leftover buttery juices, then return
the almond mixture to the pan. Season
well and tip into a serving dish.