Is my Napa cabbage safe to eat

Hi! I am wondering if it is ok to eat Napa cabbage that smells a little more… sharp and cabbage-y than a fresh one. I bought a bunch of Napa cabbage a few weeks ago and have neglected to use it. Today I wanted to cook it but the outer layers were looked aged. The inner layers look fine to use, but the smell is off in comparison to the fresh napa cabbage I bought. Thank you for your help, I hope this question is ok for this subreddit

Also I am planning to boil the cabbage as a side dish.

submitted by /u/yoimhereiguess
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