Combine ground veal, ground pork, bread crumbs, cream, eggs, salt, pepper, and ground sage in a large bowl.

Blanch cabbage leaves until softened.

Place a portion of the meat mixture onto each blanched cabbage leaf.

Roll the cabbage leaves tightly around the filling to form cabbage rolls.

Place the cabbage rolls in a pot of salted water.

Cook until the cabbage is tender, approximately 25 minutes.

In a separate pan, melt margarine.

Add cracker crumbs to the melted margarine and brown them.

Arrange the cooked cabbage rolls on a platter.

Sprinkle the browned cracker crumbs over the cabbage rolls before serving.