Cabbage disassemble on inflorescences and boil 20 minutes in well-salted water. Drain the water, cabbage 2/3 to postpone the rest to blend, puree add cream cheese and mix well.
To wash eggs, separate yolks from whites, yolks stir in cabbage puree, beat the whites until stable peaks.
Connect boiled cabbage, cabbage puree and whipped egg, gently mix.
Pre-thawed dough put on baking paper or floured table, roll out (in one direction!), along one side lay cabbage filling and roll.
Roll to shift on a baking sheet covered with baking paper-it will require you patience, attention and very careful actions. Grease with yolk and sprinkle with sesame/grain mixture.
Bake at 200 degrees for 20-30 minutes - until it's this Golden beauty. Serve hot or cold. Served with a wonderful sauce consisting of cream and cheese. I prefer to mix the cheese into the hot cream - very convenient. The sauce, again, can be used both cold and hot...