>>Actually, I've noticed that the whole family of plants - kale, broccoli, cauliflower, and yes, the fresh cabbage - taste better when reheated. There's some fermentation going on which improves the taste slightly. Can't pinpoint or even describe the difference, but I sense it every time.
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>Well, cauliflower will be eaten at once. Not big enough :)

With other stuff in a soup, cooked in the 9l pot, lasts three days and keeps getting better.