1 (1 1/2 inch) sq. fat salt pork
1 (10 3/4 oz.) can tomato soup
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce

MEAT MIXTURE:

1 1/2 lb. ground chuck
1/2 to 3/4 c. milk
1 pkg. minute Spanish rice mix
3 lb. head cabbage

Make the sauce first. Take the salt pork and cut into very small cubes; put into 10 inch frying pan and over low heat. Render the fat. When the cubes are browned, add the tomato soup, tomato paste, and tomato sauce. Heat until blended, then keep on simmer until ready to use.

Meat mixture: Place the rice and spices into a large mixing bowl. Pour about 1/2 cup milk over the mixture. Stir, then let set for about 5 minutes; add more milk, if needed. The mixture should be soft but not mushy. Mix the meat into the mixture well. Bring to boil about 3 quarts of water into this place peeled off leaves of the cabbage. (Be sure to cut off some of the core on the leaves.) Parboil until the leaves are limp but not soft; drain. (You can do a few leaves at a time. Place about 1/4 cup of meat mixture into the core of the leaf and roll up. Place the roll, open side down, into a roasting pan or baking dish about 14 x 10 x 4 inches into which 1 cup of sauce has been spared over the bottom. Place the rolls into rows until the pan is full. Pour the rest of the sauce over the rolls. Cover with aluminum foil and bake in 350 degree oven for about 1 1/2 hours.

Makes about 20 rolls.