1) Soak the barley overnight to make the goodness more available.
2) Heat the oil in a large pan and sautée the bacon, leeks and garlic for a few minutes. 3) Add the carrots and fry for a minute more. 4) Add the barley and chicken stock. Season well. 5) Bring to the boil then turn down to a simmer for 20 minutes, stirring occasionally. 6) Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender. 7) Check liquid levels and add more water if necessary.