I just cut in to a cabbage that I bought this morning. In some of the layers, rather than being that creamy white color of inner cabbage, it is "sort of greyish." The "grey" quality is hard to describe. It's a very light grey. At first I thought it was transluscent, but upon closer look I realized it's opaque. It's not mold either. There's just sort of an off color in some parts. There is no odor other than normal cabbage. Is anyone familiar with this phenomenom? What is it?
2006-08-10
11:39:04
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6 answers
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asked by
tinkerbella
5
in
Cooking & Recipes