Heat the beef cracklings ("HAKIRDAK" doesn't exactly mean " beef cracklings" but it is a very similar meat product.) in a pan and melt it. Chop the onions and fry them in olive oil for a few minutes. Add washed rice, tomato paste, salt, black pepper and lemon juice to the roasted onions, fry for 1-2 more minutes and turn off the heat. Add the "HAKIRDAK" to the pot and mix. Let the stuffing you prepared cool a little bit. Cut the cabbage in half and boil it in plenty of water, adding a little salt, until it becomes soft. Drain the boiled cabbage and put it in a bowl. To wrap the cabbages, cut the veined parts with a knife and cut them into large enough pieces. Then, place the stuffing inside the shredded cabbages and wrap them one by one. Place the bones in the bottom of the pan and arrange the wraps on it. Prepare the sauce by mixing 3-4 glasses of water with tomato paste, finely chopped garlic and salt in a large bowl. After pouring the sauce we prepared into the pot, put a weight on the stuffing, cover it and put it on the fire. After it starts to boil, cook for 30 minutes on very low heat. Let it rest for 30 minutes and serve.