Casserole vegetable lean "Uzbekistan"

200 g cabbage/red cabbage

4 zucchini small

3 potatoes

3 sweet peppers of different colors

1 onions

1 tinned beans

1 stemmed celery

1 garlic clove

4 tbsp. wheat flour with slide
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cilantro

vegetable oil

black pepper

salt

Clean, wash and cut the potatoes into strips in vegetable oil or in a deep fryer to fry.

Cabbage leaves randomly pick, boil in salted water, without leading to full readiness.

Julienne slice the onions, chop the garlic, passionate them in butter.

Celery slice thinly, add to the onions and garlic, fry 3 min.

Drain the liquid from the beans, add the celery and onions, add salt and pepper, sprinkle with chopped cilantro.

On a small grater, grate the zucchini (young can not be cleaned), drain the juice and mix the pulp with the flour and salt and pepper to taste.

The working surface line with a layer of edible film, put in the form of a rectangle half squash-flour weight, smooth top lay the potatoes, add the cabbage, beans, celery, onions and garlic.

To collapse the film so as to get the roll, pressing firmly, lay on a baking tray greased with oil, remove the foil, top coat with remaining squash mass.

Chop the peppers, remove stem and seeds, straws, in the form of pattern to put on the roll.

Prepared casserole vegetable lean "Uzbekistan" in a preheated 200 degree oven for about half an hour.

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