Drizzle the cored section of each cabbage with a little olive oil, and wrap the outer sections of the cabbages with foil, leaving the core exposed.
Scatter soaked whiskey chips over the lit coals in the bottom of the smoker, and place the cabbages on the upper rack. Smoke for about 4 hours, or until very tender. Let cool slightly, then shred the cabbage.
Meanwhile, in a large stockpot, brown 6 slices of bacon. Once the fat has been rendered, use the bacon for whatever purpose you choose (bacon bits for salad, or in a sandwich). Add the diced onions to the fat, and cook until translucent. Add the shredded cabbage and the remaining ingredients, and simmer for several hours, until most of the liquid is absorbed, stirring occasionally, about 5 hours.
Serve as a side dish for any kind of roast or turkey.
