The first thing we do is cabbage.
We will need 1 small fork of cabbage. Cut the leaves at the base, near the stalk. Remove the leaves.
If the leaves can not be removed, then you will need to boil the cabbage completely and already in the process of cooking to remove the leaves slowly.
Cabbage leaves should be well boiled in salted water until soft, so they then do not crunch on the teeth. Young cabbage about 7 minutes will be enough.
Prepare the stuffing.
3 eggs boil hard.
Grate cheese and eggs on a small grater.
Finely chop the dill.
Combine all in a bowl, adding salt and mayonnaise.
Have cabbage leaf cut a thick streak in the middle or you can cut it at all.
On the sheet, place 1 tbsp of the filling, spread over the entire surface.
Fold the edges on the sides and roll the roll.
Thus collapse all the rolls. A little press with your hand and flatten each roll.
2 eggs shake a fork with a small pinch of salt.
Rolls in crumb first in flour, then dip in egg. Repeat. Thus, the rolls will be double breaded.
Fry on both sides in a heated pan with vegetable oil.
Fry on a small fire until Golden brown.