This lean cuisine cabbage rolls, oh boy, let me tell you. That stuff, it’s somethin’ else. Reminds me of them cabbage rolls my grandma used to make, bless her soul. Just like hers, this stuff tastes. Good old cabbage rolls, always a favorite.
Now, I gotta say, this lean cuisine thing, it’s a bit skimpy. You know what I mean? One little box ain’t gonna fill up nobody. I could eat a whole mess of these things and still be lookin’ for more. It is really tiny, you know. But taste good, that’s for sure.
Back in my day, we didn’t have none of these fancy lean cuisine things. We just made our own, from scratch. Big pot of cabbage rolls, simmerin’ on the stove all day. Filled the whole house with that good smell. And we had all sorts of things in them, you know.
- Sometimes, it’s meat, ground beef mostly.
- Sometimes, it’s rice.
- Sometimes, it is other things. My grandma, she’d put all kinds of stuff in there.
Those lean cuisine got some meat and some tomato sauce. And some potato. Those mashed potatoes, yeah, not bad, I guess. But it ain’t like the real deal, not like homemade, you know? It is something different. When you got no time to cook, it is good to eat.
I remember one time, we had a big family get-together. My aunt, she made a whole mountain of cabbage rolls. We ate and ate until we were stuffed. There was no lean cuisine cabbage rolls back then, just real food. And there are always some tomato sauce for it.
My grandma, she always said the secret to good cabbage rolls was the sauce. She made her own, you see. Tomatoes from the garden, onions, garlic, all that good stuff. She’d let it simmer for hours, low and slow. That’s what made it so tasty. And some brown sugar, some lemon juice, yeah, that’s it.
You can use this sauce for your cabbage rolls, you know.
- First, you need some tomato sauce.
- Then add some brown sugar.
- Also, put some lemon juice.
- The last is Worcestershire sauce.
- Mix them all.
- Pour the sauce on your cabbage rolls.
And if you want more, you can make double sauce. This sauce is good. You can also have it with noodles.
These lean cuisine folks, they try, but they just can’t match that homemade goodness. It’s like they say, you can’t beat the original. This thing, it is easy to make, just put it in the microwave and wait a few minutes. It is good for quick meal.
Now, I know some folks, they like to put different things in their cabbage rolls. Some folks use mushrooms, some use greens, like my neighbour. Some people use vegetables, cereals, or mushrooms. I’ve even heard of folks puttin’ fish in there. Can you imagine? Fish in a cabbage roll!
But me, I like ’em the old-fashioned way. Just like my grandma used to make. Meat, rice, maybe a little onion, all wrapped up in a cabbage leaf and simmered in that delicious sauce. That’s the way to do it. I don’t know about other people, but I like the old way.
Now, if you’re gonna make your own cabbage rolls, you gotta be careful. Don’t overmix that meat, you hear? Just mix it enough to get it all together. If you mix it too much, it’ll be tough. Nobody wants a tough cabbage roll. And you don’t want the meat too tough, you see.
This lean cuisine cabbage rolls, it’s alright for a quick bite. But if you want the real deal, you gotta make ’em yourself. It ain’t hard, just takes a little time. And believe me, it’s worth it. They are good for Christmas, New Year or Easter. People make these for big days. Some people eat these for wedding, some eat for funerals.
So, there you have it. My two cents on them lean cuisine cabbage rolls. They’re okay in a pinch, but they ain’t nothin’ like the real thing. Just remember what I said, and you’ll be eatin’ good. Real good. You will like it, I am sure. You can try and tell me later.
