Step 1

Remove the core from the head of cabbage and discard. Bring a large pot of water to boil, and submerge the head of cabbage. Simmer for 10-12 minutes.

Step 2

Drain the water from the cabbage and peel the leaves off the head. Pat dry.

Step 3

Prepare the sauce by heating the olive oil in a large saucepan over medium heat. Add the garlic and onions and saute for 30-60 seconds.

Step 4

Put the diced red bell peppers and San Marzano tomatoes into the pot along with the salt, pepper, paprika, brown sugar, and apple cider vinegar. Chop up the tomatoes as best as you can and bring the sauce to a simmer over medium to medium-low heat. Stir occasionally.

Step 5

While the sauce simmers, mix all of the ingredients for the meat mixture together in a large bowl.

Step 6

Spoon generous portions of the meat into the cabbage leaves, and then fold the end over and roll. Place into a greased 10x13 grill-safe baking dish. Repeat until all of the leaves are filled and then meat mixture is gone.

Step 7

Let the sauce simmer for about 30 minutes. Use an immersion blender to blend the sauce smooth.

Step 8

While the sauce simmers, preheat your pellet grill to 325°.

Step 9

Pour the sauce over the cabbage rolls. Put into the preheated pellet grill and cook for approximately 1 hour, or until the internal temperature of the inside of each cabbage roll reaches at least 160°F.

Step 10

Remove from the grill and let sit for 10-15 minutes before serving.