Question on cabbage--maybe Cercis knows?

[StressLess]

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! )

[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.

[baselle]

I just recut the cut side about 1/8 of an inch, and remove any nasty yellow leaves. If the cabbage feels firm as you slice it and the cut side gets rid of the black/brown, you should be fine, even if you want to make slaw.

[lrjohnson]

I would eat that cabbage and not be worried. I think it's safe as you have descibed it.

[StressLess]

Thanks so much! Once I had the craving for Perfection Salad, I didn't want to give up the idea--but also didn't want to buy more fresh cabbage because we don't use that much of it.

[Tightwad Kitty]

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.

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!