A newt is an aquatic member of the Salamandridae family although not all aquatic Salamndridae are considered to be newts apparently. They go through stages, larvae, juveniles which are known as efts and then the newt. Some are fully aquatic and others dwell on land but breed in the water. In the UK newts were always called eftes once upon a time. Recently it was discovered that the Japanese fire belly newt can regenerate its eye lens 18 times over a period of 16 years and retain its structural and functional properties, what a useful characteristic to have. Many newts produce toxin in their skins some even producing enough to kill a human, these are in the North West and their poisons have been harvested and used to kill people.
I love different recipes for cabbage, and here is one I found on Food.com
Nakiplayak Iz Kapusti - Steamed Cabbage Souffle
By kozzak on September 13, 2006
"Wonderful cabbage, egg and cheese dish popular in Ukraine and Russia. Time consuming to make but well worth the effort."
- 1 head white cabbage ( *)
- 1 1/2 cups minced onions
- 1/2 cup fine dry white bread crumbs
- 3/4 cup milk or 3/4 cup half-and-half
- 4 tablespoons butter
- 1 tablespoon sugar or 1 tablespoon honey
- 1 tablespoon salt
- 1 teaspoon marjoram
- 5 egg whites
- 3 egg yolks
- 1 cup cottage cheese, pressed and drained
- 1/4 teaspoon cayenne pepper
- white pepper
- *NOTE: Must have the outer leaves attached.
- **NOTE: Tvorog, a Russian cheese available in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
- Peel outer leaves from cabbage.
- Core cabbage.
- Blanch outer leaves in boiling water for 4-5 minutes.
- Set leaves aside after draining.
- Cut cabbage head into 1" chunks.
- Pour Milk/Half-&-Half into a large pot.
- Add cabbage, cover & simmer for 25-30 minutes.
- Drain cabbage and mince.
- When cabbage was cooking you must have sautéed onion in butter.
- Use a large bowl. In it you must mix cabbage, onion, bread crumbs, seasonings, and egg yolks.
- Add butter from skillet used to cook onions.
- Beat egg whites until slightly stiff & then fold into mixture.
- Mix well.
- Place a clean cloth such as a dish towel on your table.
- Lay your blanched outer leaves on this cloth so that they overlap.
- Be sure to place them so that they can hold the mixture.
- Place mixture in center of these leaves.
- Very carefully roll up leaves so filling is in center.
- Fold ends of cylinder into center so the mixture is enveloped completely.
- Bring corners of towel together and tie with a string.
- Place this into a colander to retain shape.
- Place colander into a large pot with 3" - 4" of water.
- Seal lid onto pot tightly.
- Bring water to a boil and simmer cabbage for 45-50 minutes.
- Remove towel package from colander.
- Place on a table.
- Open package place cabbage bundle on a large platter.
- Invert platter onto another platter.
- Remove towel and serve.