Place the meat with the bouquet garni and garlic in a casserole. Cover with cold water, gently bring to a boil and froth as you go. Add onion, carrots cut in slices, leeks bound in bunch and cabbage cut and blanched. Season with salt and pepper and cook for 45 minutes in a pressure cooker.
Drain the meat and vegetables. Cut the meat into cubes. Divide it along with the leeks, carrots and cabbage in small individual ovenproof kettles. Sprinkle with croutons and parve cheese and bake for a few minutes in the oven.