Sure - did a few just this weekend for a good old country-style barn party barbecue that we threw for some friends from Belgium.
Core out your cabbage, but don't go all the way through to the bottom. Using about 1/2 stick butter for each head of cabbage, stuff in some butter, a crumbled chicken bouillon cube, some more butter, another crumbled cube, and top it off with butter. [CORRECTION - Robert just proof-read this for me, and he said that he usually uses a WHOLE stick of butter per head of cabbage.] Get creative - you can also add chopped jalapenos, habs, onions, chopped smoked sausage, all manner of things. Wrap the stuffed cabbage in a couple of layers of HD foil, and set in the smoker with whatever else you're cooking. Be sure to keep the top side up so the butter doesn't run out. You can leave a small opening in the top if you'd like the get some smoke into it, or seal it completely. It's easily overpowered, so we usually seal it completely. You can twist foil into a little ring about 4 inches across and form a base for the wrapped cabbage to keep it stable, if you like.
By the time the ribs are done, the cabbage is done. About 5 to 6 hours at smoker temps of 235 to 250, or you can cheat and put it in the indoor oven for a couple of hours, until it's soft and squishy when you squeeze on it.
Here's one from a while back:
Robert is the one who usually builds these by the dozen for our big campouts. Any questions, just let us know.
Keri C, smokin' on Tulsa Time