Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain.
Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.