Rinse and pick through the split peas. Bring a pot of water to boil, and cook the split peas until just tender but not falling apart, about 20 minutes. Drain and set aside. 

Rinse the rice until the water runs clear, drain. Bring a pot of water to boil, and cook the rice until just al dente, 10 minutes. Drain and set aside.

Prepare the cabbage: Remove 3 to 4 outer leaves and set aside. Use a knife to carefully carve out the core. Bring a large pot of water and ¼ cup salt to boil, and gently submerge the cabbage. Place a small plate heat-proof on top of the cabbage to make sure it is completely submerged. Cover the pot and simmer for 20 to 25 minutes or until the leaves are tender. Set aside to drain and cool.

Prepare the filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat, and add the ground beef. Break up with a wooden spoon, and saute until evenly browned, 10 minutes. Transfer to a bowl. Wipe out the pan, return to medium heat, and add 2 tablespoons olive oil. Add the onions, and cook for 8 minutes, until they are translucent and begin to soften. Add in the turmeric and cook for 2 minutes longer. Add the ground beef back in. Add the remaining 1 ½ tablespoons of salt, pepper, cinnamon, and dried savory spice. Mix well, and cook for 2 minutes to incorporate the flavors. 

Next, add in the tomato paste and mix well, cooking until the paste turns a dark brick red color, about 3 minutes more. Add the chopped herbs, split peas, rice, and chopped prunes. Cook for 2 minutes, mixing to combine. Remove from heat, taste, and adjust seasoning if needed.

In a medium-sized pot, place a layer of the reserved outer cabbage leaves along the bottom.

Assemble the dolmeh: Lay a single cabbage leaf on a cutting board. If the leaf includes a thick core section, gently shave it down and use a paring knife to trim down the thickness. Spoon in a few (2-3) tablespoons of filling into the leaf, depending on the size. Fold up the lower leaf, tuck the sides in, and roll tightly, making sure the filling is encased completely. Then place the dolmeh seam-side down into the pot, and repeat with the remaining leaves. Nestle them tightly in a single layer, then stacking on top when you run out of space. Sprinkle with salt and pepper.

Make the sauce: Heat the oil over medium-high in a small pot, and add the tomato paste. Cook for 10 minutes, stirring often, until the tomato paste turns a dark brick red color. Add the rest of the sauce ingredients and mix well. Cook another 2 minutes, and pour over the dolmeh.

Add the whole prunes and dried plums (if using) to the pot. Cover with a heat-proof plate to ensure the dolmeh stay sealed during cooking. Place the lid loosely on the pot, and cook on medium-low heat for 90 minutes, basting often. When the cabbage leaves are tender, remove from the heat and serve.