Warm white cabbage with Vacherin Mont-d'Or AOP cheese

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Serves 4

  • 2 tbs of sugar
  • 2 tbs of butter
  • 400 g of white cabbage, cut into strips
  • 1 red onion, cut into strips
  • 1 crushed love of garlic
  • 1 tsp of caraway seed
  • 4 crushed juniper berries
  • 50 mL of cider, with or without alcohol
  • 2 tbs of apple vinegar
  • 3-4 tbs of rapeseed oil
  • 1 tbs of finely chopped chives
  • salt and pepper
  • 400 g of Vacherin Mont-d'Or AOP (at ambient temperature)
  • cabbage leaves and chives for garnish

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  1. Caramelize the sugar and remove the pan from the heat. Add the butter and melt. Then add the cabbage, onions, garlic and seasoning and sauté. Deglaze with the cider, and allow to simmer in an open pan for 10-15 mins. Allow to cool slightly.
  2. Mix in the vinegar, oil, and chives and season.
  3. Serve the salad still warm in cabbage leaves, and ladle on the Vacherin Mont-d'Or AOP.

Cheese in this recipe