>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.
Those are not a family of plants, they are all just different cultivars of the same plant - believe it or not.
http://en.wikipedia.org/wiki/Brassica_oleracea
Regards. Al
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