1. Wash the bell peppers and tomatoes. Cut the tops and scoop out the pulp inside the vegetables. Save the tops without the stems, and save the pulp of the tomatoes for the dolmeh stuffing.
2. Wash the cabbage head.
3. Fill a large pot 3/4 full with water and bring to a boil. Add the whole cabbage head and cook for 25-30 minutes on medium heat. If the cabbage is not fully submerged in the water, flip over half way through the cooking time.
4. Drain and let cool. Remove with a sharp knife the stem. Carefully peel each cabbage leaf. Remove the hard rib in each leaf by cutting out the center. 

Dolmeh Stuffing:

1. Fill a small pot with water. Add the yellow split peas and cook on medium/high heat for 15 minutes. Drain and set aside.
2. Add 1 Tbsp. cooking oil to a large pan on medium heat.
3. Add the onion and sauté until translucent (about 5 minutes).
4. Add the garlic and sauté 1-2 minutes.
5. Add all the spices and herbs and sauté for 2-3 minutes.
6. Add the plant-based ground meat, lemon juice, 2 Tbsp. tomato paste and the pulp of the 3 big tomatoes. Sauté until the tomatoes are cooked and soft.
7. Mix the cooked Basmati rice, cooked yellow split peas, and the sautéed mixture. This is the dolmeh stuffing.

Stuff the Vegetables:

1. Stuff the tomatoes and bell peppers with the dolmeh stuffing. Place the tops back on the vegetables.
2. Place a spoonful of dolmeh stuffing on each cabbage leaf and wrap the leaves around.
3. Add 1 Tbsp. cooking oil to a large pot. Add the remaining tomato paste, sliced Roma tomatoes and 1 cup of water. Stack the vegetables in the pot, cover and cook on medium/low for 30 to 40 minutes until peppers are fork tender.

Serve the Dolmeh on a platter and add the sauce remaining in the pot on top.