Put the shredded cabbage, rosemary sprig and stock into a microwave-proof bowl.
Season, to taste, with salt and freshly ground black pepper, then cover the bowl with cling film and microwave on its highest setting for 4 minutes. Drain well.
Meanwhile, in a frying pan, melt the butter over a medium heat until foaming, then add the garlic and fry for 1-2 minutes. Crumble in the goats' cheese and stir until the cheese has melted.
Mix the cheese mixture into the drained cabbage and serve.
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