1/2 medium head cabbage, shredded
2 Tbs salt
1 cup sugar
1 cup cider vinegar
1/2 cup water
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 cup finely chopped red pepper
1/2 cup finely chopped green pepper
In a large bowl, combine cabbage and salt; let stand for 1 hour.
In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
Add the red pepper, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Set aside.
(When ready, serve with slotted spoon)
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 pounds boneless skinless chicken breast halves
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
3-4 whole wheat rolls, toasted, sliced.
In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.
Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally.
Remove chicken from brine and transfer to a 3-qt. slow cooker; or dutch oven, discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or 25-30 minutes (if in dutch oven) until chicken is tender.
Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker.
Stir in barbecue sauce; heat through. Serve on buns.