In a bowl, combine the tomatoes, vinegar, basil and parsley; set aside. Cook pasta according to package directions, adding the cabbage during the last 2 minutes.
Meanwhile, in a skillet, saute bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.
Drain pasta and cabbage; place in a large bowl. Add tomato and crumb mixtures; toss and serve immediately. Yield: 6 servings.