>>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

They forgot bok choy.

It's still a question whether they are or aren't the same plant. The article mentions no "cross" nor "breed", and yet that's, to me, the crucial difference between "same plant" and "different plant". Just like cherries and cherries - they may be the same plant, historically, but sour cherries and sweet cherries can (and do) grow next to each other and you don't get any cross pollination. To me, that's different plants now.