Cook split peas in boiling water for 30 minutes or until tender.

Drain the cooked split peas.

Wash the cabbage and remove the core.

Cover the cabbage with water and bring to a boil.

Cook the cabbage over low heat for 15 minutes.

Drain the cabbage and let it cool slightly.

Carefully remove 24 cabbage leaves.

Reserve the remaining cabbage.

In a mixing bowl, combine the cooked split peas, ground beef, chopped onion, chopped parsley, cinnamon, 1 teaspoon of salt, and 1/4 teaspoon of pepper.

Mix the ingredients thoroughly.

Place a heaping tablespoon of the meat mixture on each cabbage leaf.

Fold in the opposite ends of the cabbage leaf.

Roll up the cabbage leaf into a sausage shape.

Repeat with remaining cabbage leaves and filling.

If there is any filling left, use additional cabbage leaves.

Line the bottom of a deep skillet with additional cabbage leaves.

Arrange the cabbage rolls in the skillet in layers, placing more cabbage leaves between the layers.

Add beef broth, the remaining salt, and pepper to the skillet.

Cover the rolls with cabbage leaves.

Cover the skillet and cook over low heat for 30 minutes.

Mix lemon juice and sugar in a separate bowl.

Pour the lemon juice and sugar mixture into the skillet.

Cook for another 30 minutes.

Taste and adjust seasoning as needed.

Serve hot.