Clean, wash and cut the soup greens into large pieces. Wash and quarter 1 onion. Boil up about 2.5 litres of water, soup greens, onions, bay leaf, peppercorns, cloves and 1 tbsp. salt in a large pot.
Dab the meat dry and place it in the hot stock. Bring to the boil, cover and simmer at low to medium heat for about 2 1/2 hours.
Clean and wash the white cabbage and slice or cut into fine strips. Peel 2 onions and chop finely. Bring vinegar, stock, oil, onions, caraway seeds, sugar, approx. 1 1/2 tsp salt and pepper to the boil in a pot.
Pour hot marinade over the cabbage, mix in and knead well with your hands. Cover and leave to soak for a few hours.
Lift the meat out of the stock, cover it and let it cool down (or let it cool down overnight in the stock.) Put the shaken bread in a freezer bag and crumble it finely with a rolling pin. Pour into a wide bowl.
Wash the marjoram, shake dry and remove the leaves. Chop the marjoram and mix with the mustard.
Cut off the layer of fat from the cooled boiled beef. The best way to cut the meat is to use a slicer and cut it into approx. 0.5 cm thin slices (approx. 18 slices). Brush both sides of the meat slices with marjoram mustard using a brush and turn them over in the breadcrumbs.
Heat some clarified butter in a large pan and fry the breaded meat slices in portions until crispy brown while turning. Clean the pan with kitchen paper in between.
Season cabbage salad with salt, pepper and sugar and arrange on plates with the breaded slices of boiled beef. Pass the meat stock through a sieve and use it for other purposes.