Boil the eggs and carrots until tender. Cabbage disassemble into large inflorescences. Boil in salted water ( 1/2 tablespoon of salt per 1 liter of water) for 5 minutes from the moment of boiling. Don't digest it.
Cool the cabbage and cut or disassemble into small inflorescences.
Cut the eggs into small cubes.
Cut the carrots into cubes.
Cucumbers are also diced.
Chop the dill.
Combine all the ingredients. Salt.
Season with mayonnaise, or yogurt or sour cream to your taste.