Disassemble the cabbage into inflorescences and boil for 20 minutes in well-salted water. Drain the water, set aside the cabbage for 2/3, chop the rest, add cream cheese to the puree and mix well.
Wash the eggs, separate the yolks from the whites, stir the yolks with cabbage puree, whisk the whites until stable peaks.
Combine boiled cabbage, cabbage puree and beaten egg, mix gently.
Place the pre-thawed dough on baking paper or a floured table, roll it out (in one direction!), put the cabbage filling along one side and roll it into a roll.
Transfer the roll to a baking sheet covered with baking paper - this will require patience, attention and very careful actions from you. Brush with yolk and sprinkle with sesame-grain mixture.
Bake at a temperature of 200 degrees for 20-30 minutes - until golden brown. Serve hot or cold. Served with a wonderful sauce consisting of cream and cheese. I prefer to mix cheese with hot cream - very convenient. The sauce, again, can be used both cold and hot...
