I'm going through produce, trying to figure out what's still ok to use. I have some cabbage leftover from St. Patrick's Day, and on the cut edges it got brown and funky looking. Almost a little velvety looking, but it didn't really look like mold. If I cut the outside off, the cabbage inside still looks and smells fine.
I'd really like to use some in a recipe I don't make too often, but then again I don't want to get sick. Do you think it's safe to use 1/2 cup of it in a gelatin salad?
(I already looked up sprouting potatoes--supposedly ok as long as you cut off the sprouts. But after being boiled they turned dark gray, so I decided not to chance them!
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