Moroccan Turnovers with Vegetables

Risne the cabbage, remove the thick ribs and cut into very thin strips. Blanch the cabbage in a pot of boiling salted water briefly, drain, rinse with cold water and drain well. Peel the carrot and the potatoes, and grate. Cut the leek lengthwise, Rinse well and cut into very thin rings. Rinse the fennel, quarter, core and cut into fine strips. Rinse the cilantro, shake dry, pluck off the leaves and chop finely. Drain the ginger and cut into fine strips.

In a pan heat 2 tablespoons of oil, add the carrot, potato, leek and fennel and the ginger and saute briefly. Chop the cilantro. Stir the cabbage and cilantro into the pan and season with salt, pepper, and a dash of lemon juice and remove from heat. Cool to lukewarm and stir in the eggs.