Clean the red cabbage, halve it and cut it into thin strips from the stalk. Season with vinegar, salt, pepper and 1 teaspoon of sugar. Fold in oil. Roast almonds in a pan without fat and chop them coarsely.
Cut dates in half lengthwise, remove stone. Cut dates crosswise into strips. Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
Add the grapefruit, dates and almonds to the salad. Melt 8 teaspoons of sugar in a pan. Remove the pan from the heat. Cut the cheese into 8 slices about 1.5 cm thick. Turn the cheese slices in the caramel, take them out and put them on baking paper.
Cut cheese slices in half and arrange on plates with salad.