Recipe courtesy of Don Scalmanini. You can find out more about Don in our Lifestyle Magazine.
Set EGG for indirect cooking (with convEGGtor) at 250°F/121°C, adding Apple or Pecan Chips for flavor.
Cut cabbage in half and core. Spread apart leaves and sprinkle salt and pepper and drizzle with olive oil – just enough to moisten the cabbage a little. Add to cooking grid and cook until outer leaves are soft and inner leaves are still a bit crunchy. Smoke sausage until your desired temperature is reached. Chop cabbage and sausage. Mix cheeses; add pine nuts, cabbage and sausage.
Cut bread into 1 in (3 cm) slices and grill until lightly crispy on both sides and soft on the inside. Spread mixture onto bread and serve.