Great Russian dish can be made with different stuffing's. Don't be afraid, my friends, to experiment!

Cook the pearl barley for 15 min in a pan of boiling salted water. Drain and set aside. Heat one tbsp of oil in a pan, and sweat the onions, five cloves of garlic, the fennel seeds, chilli and thyme for 20 min until soft and translucent. Add this to a bowl with the pork mince, pearl barley, lemon zest and parsley, and season generously with salt and pepper. Mix thoroughly with your hands.

In a separate pan, heat the remaining 4 tbsp of oil and the rest of the garlic. Once it starts to soften, add the tomatoes, vinegar, salt and pepper. Cook over a medium heat for 30 min. Once reduced, transfer to a food processor and blitz until smooth.

To assemble, take a cabbage leaf, pat it dry and measure out two to three tablespoons of the meat filling. Using the palm of your hand, mould the filling into a patty about 8cm long. Put this at the stalk end of the cabbage leaf, and roll it up carefully, folding the ends under to make a little parcel. Repeat with the rest of the cabbage and filling.

Pour the tomato sauce into a heavy based casserole to cover the base. Tightly arrange the cabbage parcels on top. Cover and cook over a gentle heat for 30 min. Serve two golubci per person.

To garnish: top with sour cream and dill.