Soak the bread in milk for 20 minutes. Squeeze and crumble.
Disassemble the cabbage into inflorescences and boil in boiling salted water for about 6 minutes. Drain and cool the cabbage.
Grind the cabbage to a fine crumb. Finely chop the dill. Mix the cabbage with egg, bread, flour, dill, salt and pepper. Mix well.
Put the resulting mass in the form of cutlets in a frying pan heated with oil and fry on both sides for 3 minutes.
For sauce, add cream and cheese to the pan. Heat and stir constantly with a wooden spoon until smooth.