Cook potatoes, dry and mash hot.

Cut thinly onion and sautee in oil. shred cabbage, cook through until softens. Chop eggs.

Mix vegetables with eggs, add salt, pepper, chopped dill weed.

Put potato mass on a film or on wet napkin in a layer over 0,8 inch thick. Scatter the stuffing in the center.

Tweak the edges of potato mass and put the roll on greased baking tray seam down.

Brush the surface with sour cream, make a drawing and bake the roll.

When serving, cut the roll into portion pieces, top with greens and baked potato mushrooms. serve sour cream apart.