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Cut core from cabbage and cook until leaves are firm. Rinse rice 3 times, then cook slowly with salt and pepper, and onion salt,1/2 to 3/4 hours. Cut fat-backn into small squares and heat on medium flame. -- Mix the rice , meat and drippings from fat-back togeather. Trim cabbage leaves and roll meat mixture in each leaf; then tuck in cabbage corners. Arrange in big pot, putting a little fat-back and onion and tomato sauce between each layer. Pour rest over the top and add 1 cup of water. Cover, cook slowly about 1 1/2 hour.
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