Food question for gardeners/farmers - cabbage left out, is it still good?

[UserNameTaken]

OK, this may possibly be the dumbest question I've ever had, and at my age I should know the answer - but I'm not sure. It's kind of like asking what the expiration date of a rock is... So here goes. Please don't ridicule my ignorance... too much.

About 5 days ago I went to the market. Today I opened the trunk and discovered a head of cabbage that had rolled into a corner and been left there all week, in a plastic sack. Temperatures have been mild 70's day, mid 40's night. I know cabbage grow outside, just hoping for confirmation.

The plastic bag is what bothers me. The cabbage looks fine. No visible mold or great moisture in the sack. Is it ok to eat? I don't want us to get e-coli or something. Thanks.

 

[Pearl]

Peel off a couple of layers! If it looks normal it should be fine! I always wash produce with FIT fruit and vegetable wash! Spray it on wash it off, kills bacteria and stuff!!

 

[Amish Heart]

It's fine.

 

[Haertig]

The cabbage is probably just fine. However, I would throw it out and buy a new one. It's not like cabbage is a bank-breaker to purchase. Is the slim chance of it having problems worth it?

 

[dademoss]

It's fine as long as it wasn't made into Coleslaw

 

[UserNameTaken]

It's fine as long as it wasn't made into Coleslaw

That's our main use. My wife's is awesome! I just don't want it to be "to die for..."

And @Pearl - thanks, I will check that product out. Sounds like a good idea for all veggies.

 

[dademoss]

That's our main use. My wife's is awesome! I just don't want it to be "to die for..."

And @Pearl - thanks, I will check that product out. Sounds like a good idea for all veggies.

I do love a good Coleslaw . Mayo you have to watch, but cabbage is fine

 

[UserNameTaken]

We can't make it till next fall, but "prickly pear coleslaw" is my wife's special dish. She schmoozed the chef at the Grand Canyon North Rim Lodge for the recipie. Basically you make prickly pear syrup from the red fruit, then mix it in with the mayo, etc. Makes a mildly sweet, pinkish slaw.

Sadly the Lodge dropped the item after covid. It was made in house and I guess they didn't want to deal with it anymore. So y'all will have to visit us for a bowl!

If you ever get a chance to eat and stay at the North Rim, DO IT! The restaurant is right on the edge of the cliffs. Not 100 feet back like the Tovar Lodge on the south rim. From a window table you look straight down about 3-400 feet. It's at 8,000+ ft so allow time to acclimate.

 

[Magpie]

Usually the bad isn't sealed here for a full head of cabbage, so like Pearl says, take off the outer layer. I'd use it, cooked, not coleslaw.

 

[Pearl]

Usually the bad isn't sealed here for a full head of cabbage, so like Pearl says, take off the outer layer. I'd use it, cooked, not coleslaw.

Corned beef and cabbage!!

 

[sonya123]

you could always make kimchi out of it, the fermenting should kill any bacteria that isn't good for you

 

[ClemKadiddlehopper]

!,

 

[UserNameTaken]

Usually the bad isn't sealed here for a full head of cabbage, so like Pearl says, take off the outer layer. I'd use it, cooked, not coleslaw.

Good point. Cabbage stew is tasty too.

 

[Pearl]

Cabbage and onion casserole is great!