Cooking directions:

Start the water to boil for the Zatarain’s rice mix; (follow instructions on the box). Turn the oven on bake to 350° to preheat. Dice ½ of package, (3oz), of sliced portabella mushrooms, chop 1/3 of a red onion, chop 1T of fresh tarragon or just gather 1t of dried tarragon, (make sure you only add a teaspoon of dried tarragon if you do not have the fresh), and chop 8-10 large green olives. Gather 1/3 cup of green olive juice, 1T of Cavender’s Greek seasoning, 1t of garlic & pepper seasoning. Once the rice is going good; get a large frying pan, cover its surface with 3T of olive oil, and turn the burner to med-high. When the pan is hot; add 1lb sausage, 3oz diced portabellas, 1/3 of a chopped red onion, 1T freshly chopped tarragon or 1t of dried tarragon, 1T of Cavender’s, and 1t of garlic & pepper seasoning.

Brown the sausage to a light brown color, (do not overcook as it will have time to finish cooking in the oven), and then add 1/3 cup of green olive juice. Heat another 3-5 min and drain the sausage. Mix the sausage with the rice and 8-10 large chopped green olives. Stir until it is thoroughly mixed. Cut the head of cabbage in quarters and peel cabbage leaves trying to keep them in whole triangle pieces. Spray 2x11x15 pan with Pam and then put 1-2 tablespoons of filling in cabbage leaf and roll. Roll enough leaves to completely fill the pan with one layer and add the jar of Bertolli spaghetti sauce evenly over the rolls. Sprinkle 1T of Cavender’s Greek Seasoning over the rolls and cover the pan with foil. Bake at 350° degrees for 45 minutes and enjoy.