Garlic cloves – 2
Chili – 1/2tsp
Rosemary sprigs – 3
Butter (softened) -250g
Whizz the garlic, chili and rosemary in a blender, then add in the butter and mix all together.
Separate the butter into 25g portions, and freeze for later use.
Boil the cabbage leaves for 2-3 minutes. Dry and then fry with 25g of the flavoured butter and 3tbsp of balsamic vinegar.