Ran into a smoked Cabbage up in Ga. a few weeks ago. Cored, butter rubbed inside, sausage then chicken stock. on the Egg for about 3 hours at 250 then will chop add more sausage and stock cook until done. Will more than likely cover at the same time of chop and let it steam.

Comments
Don't be afraid; the clown is afraid too.
Poster; big fan of cajun will trey Em's .
Pic's on phone will post tomorrow.
On a more serious note - that looks great. I'll have to try it.
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Awaiting results....
It seems like the cabbage to sausage ratio is a bit high, but that is easily remedied!
What kind of wood did you go with to get smoke without it being overpowering. (saying this as I used Hickory for chicken recently, and it was too strong)
Well this is new - thanks very much for sharing. This will be done for sure.
Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies