Hello from Sweden. First, I would like to thank you for all the inspiration I received from your site. I've been a member for almost a year but I have mostly lurked around, I have among other things made pulled pork and baby backribs after reading about it here. Something that nearly nobody have tasted among my friends. Of course with the same result as for all of you, the meat dont last very long. I have also tried to smoke bacon with the result that I can´t buy bacon anymore. The same with sausage where it all started for me. Currently I coldsmoke some cheese after Bearcarvers test. Will be interesting to taste the mozzarella. The reason I write is that there is a national dish in Sweden called cabbage rolls. In my opinion a very good dish that I like to eat. Since I have tested around a bit with both hot and cold smoking, I had to try to smoke the cabbage rolls. It was fantastic! So now I smoke the cabbage leaf before I roll in the minced meat. The minced meat with cabbage an spices After 1 hour in the smoker. As you can see has the cabbage not taken any color from the smoke. Ready for the oven. It smells wonderfull!