[jodi]

I'm no expert, but I just cut off the brown edges from the cabbage and use it. Cabbage keeps a very long time. A few months ago we had three heads in the house (due to poor planning and lack of communication between three shoppers!). It took us at least a month to use them all - probably longer. We just cut off the brown as we went.

In a food safety course long ago, I was told not to eat potatoes once they sprouted. But, I always have and always will - I just cut the sprouts off too. Always comes out okay for us.