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Originally Posted by jodi_m
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.
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jodi - '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.'
It's don't eat potaoes when they are GREEN because they are poisonous. Thats why you are told to keep them in dark cupboard or space. It's because they been left or grown in daylight.
I cut the sprout off too!
As for Cabbage I have to throw out because of a mould allergy! If anything got mould on it, I throw it after 20 years with this allergy I am now ok, if I don't eat it!
