This is a Persian recipe which is sometimes also made with lettuce leaves.
Separate the cabbage leaves and put them in a large saucepan with a little water – about two fingers – and steam them for a few minutes until they soften. Drain. Wash the rice and cook in boiling water until it is just tender – about 10 minutes – then drain quickly. Boil the split peas separately. Fry the onion in 3 tablespoons oil until soft and transparent. Add the meat and turmeric and seaso