Wednesday, April 16, 2014

N is for Newt and Nakiplayak Iz Kapusti

A newt is an aquatic member of the Salamandridae family although not all aquatic Salamndridae aEastern_Newtre 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

Nakiplayak Iz Kapusti - Steamed Cabbage Souffle

By kozzak on September 13, 2006Nakiplayak Iz Kapusti
Serves: 6-8

"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


  1. *NOTE: Must have the outer leaves attached.
  2. **NOTE: Tvorog, a Russian cheese available in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
  3. Peel outer leaves from cabbage.
  4. Core cabbage.
  5. Blanch outer leaves in boiling water for 4-5 minutes.
  6. Set leaves aside after draining.
  7. Cut cabbage head into 1" chunks.
  8. Pour Milk/Half-&-Half into a large pot.
  9. Add cabbage, cover & simmer for 25-30 minutes.
  10. Drain cabbage and mince.
  11. When cabbage was cooking you must have sautéed onion in butter.
  12. Use a large bowl. In it you must mix cabbage, onion, bread crumbs, seasonings, and egg yolks.
  13. Add butter from skillet used to cook onions.
  14. Beat egg whites until slightly stiff & then fold into mixture.
  15. Mix well.
  16. Place a clean cloth such as a dish towel on your table.
  17. Lay your blanched outer leaves on this cloth so that they overlap.
  18. Be sure to place them so that they can hold the mixture.
  19. Place mixture in center of these leaves.
  20. Very carefully roll up leaves so filling is in center.
  21. Fold ends of cylinder into center so the mixture is enveloped completely.
  22. Bring corners of towel together and tie with a string.
  23. Place this into a colander to retain shape.
  24. Place colander into a large pot with 3" - 4" of water.
  25. Seal lid onto pot tightly.
  26. Bring water to a boil and simmer cabbage for 45-50 minutes.
  27. Remove towel package from colander.
  28. Place on a table.
  29. Open package place cabbage bundle on a large platter.
  30. Invert platter onto another platter.
  31. Remove towel and serve.
Have a great day
Jo (2)


  1. I have never heard about Steamed Cabbage Souffle before, but would like to try it. Yum!

    1. It's a fair amount of work but the result seems to be worth it.

  2. Hi Jo - I made stuffed cabbage once - I enjoyed it, not sure about everyone else! It was different .. but this does sound interesting and I'm sure tastes very good.

    Newts - all part of natural life for the pond .. that Japanese Newt has more lives than a cat - 18 sets of eyes .. amazing .. cheers Hilary

    1. It's certainly not like the usual stuffed cabbage. We enjoy the Unstuffed Cabbage Rolls that I posted a while back.

      Incredible isn't it, wish we had that ability.

  3. I guess be careful that you don't pick up a poisonous newt.
    She turned me into a newt! I got better...
    (Little Monty Python humor for you.)

    1. In England we picked up newts all the time as kids. Didn't know they were poisonous.


  4. I am going to bookmark this post, because now that I've learned about this new poison that not many people would know about, it gives me a new idea for a new story. Thank you. :-)

    1. Glad to be of help. Hope it was the newt not the food.

  5. I'm always leaving hungry when I've been here ;-)

  6. Hi Jo,

    Thanks for another fascinating insight. I learn something Newt everyday :)

    That recipe seems very nutritious. About time I ate something decent. Cheese and onion crisps are not the way forward.

    Penny's fictional human,


    1. I hope you share some of those cheese and onion crisps with Penny.

      Glad you're keeping up with my newts

  7. Newts and salamanders...any reptile really....bum me out!

    1. I used to like them, until I found out about the poison. Wouldn't it be wonderful if they could discover how to regenerate eyes from newts?

  8. All those steps, Jo. You are the Julia Child of Canada!

    1. I don't think so, she at least studied cookery in France. All I did was eat my way around France.

  9. The recipe looks good. I hated cooked cabbage as a kid, but I've grown to like it. Broccoli too. That was an acquired taste too!

    1. I always enjoyed vegetables as a youngster, not sure about when I was very young. I know I hated stews. I love the Unstuffed Cabbage Rolls which I posted a while back, make it now and again, we both enjoy it.

  10. Eye of newt for the witches brew?

    I'm not sure I could do cabbage, eggs, and cheese together, but it sounds like something my husband would love!

    1. Exactly. I wonder if Shakespeare knew about poisonous ones?

      I think it sounds pretty good, but a lot of work.