Cook the split peas in a small amount of salted water until tender but not mushy.

Cook the rice with a little salted water until the water has been absorbed and the rice is partially cooked. Do not steam it.

Heat 3 tablespoons of oil in a pan and sauté the onion until lightly golden. Add the ground beef and cook until browned. Stir in the turmeric, black pepper, and salt, then cook for another minute.

Mix in the dried dill, cooked rice, and split peas. Set the filling aside.

Trim the thickest part of the center vein from each cabbage leaf so it becomes more flexible and easier to roll, as shown in the photos.

Line the bottom of a pot with cabbage leaves or potato slices to prevent the first layer of cabbage rolls from burning.

Place some filling in the center of each leaf and roll tightly, folding in the sides as shown in the step-by-step photos.

Arrange each stuffed cabbage roll neatly in the pot as you make it.

If needed, add more water until it reaches about the level shown in the photos. Bring to a boil, then reduce the heat to low and simmer gently until fully cooked. If they need a little longer to cook, that's perfectly fine. Continue cooking until most of the liquid has been absorbed.