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.