Bring the leg slice to a boil in about 1.5 liters of salted water - do not fry. Turn the temperature down until it just simmered. Let it simmer gently for about 2 hours.
Wash and clean the vegetables. Halfway through the cooking time, dice the onions, cut the savoy cabbage, the soup greens, the carrot and the leek into large pieces and add them. Not too small pieces, otherwise they will be too soft. I`m also adding a little coarse pepper here.
In the meantime, cook the pearl barley in vegetable stock and rinse in cold water. Put aside.
After boiling, remove the meat and season the stew with salt, pepper and, if necessary, 1 - 2 tablespoons of liquid beef stock. Cut the meat into bite-sized pieces and add to the stew with the pearl barley.
The stew can now be further seasoned, e.g., with Maggi, salt and pepper.
A hearty dish that can also be cooked in advance and frozen in portions.