Make tomato sauce

1. Chop all vegetable

2. Heat oil and fry onion, bay leaf and thyme until onion translucent, add vegetables and garlic cook for approx. 5 minutes.

3. Add tomatoes and seasonings to taste (add a little sugar if a little sharp)

4. Simmer until all cooked and sauce thickened.

Make filling

1. Cook pearl barley

2. Fry onion until translucent add garlic for 2 mns

3. In a bowl add barley, onion mix, currents chopped walnuts lemon zest, herbs and seasonings (if you enjoy chilli add some flakes)

4. Once all well combined add beaten eggs to bind all ingredients

5. Boil salted water, blanch cabbage leaves (if midribs thick pare a little with a potato peeler) for 3 minutes

6. Drain and refresh with cold water pat dry

Assemble

1. Lay leaves out and fill each leaf with filling roll up from stalk end and put each one in an overproof dish.

2. Cover with Tomato sauce and dot with sour cream – keep a little to decorate when cooked.