The cabbage, remove the stem, disassemble the head to the middle of the inflorescence. Boil in salted boiling water until semi-soft, about 15 minutes. Fold in a colander and dry.
At the same time in another pan in salted boiling water, cook the potatoes washed with a brush until ready. Drain and dry the potatoes. Put together with cauliflower on a dish.
In a saucepan for fondue on a small fire, bring to a boil the cream with paprika and garlic squeezed through the press. Add the melted cheese, stir until smooth, pepper and warm almost to a boil.
Move the pan on a special burner for fondue, lit and standing on the table between the plates. Next, put the dish with vegetables and put the forks for fondue-let each prick vegetables on a fork and dipped in hot fondue.