1 lb. ground hamburger
1 lb. ground pork
1 c. rice
1 onion
2 heads cabbage
1 qt. tomatoes
8 oz. cream cheese
salt and pepper (as desired)

Cut core out of the cabbage. Place in a large pot with enough water to cover cabbage. Bring to a boil and continue to boil until cabbage leaves are soft. As it boils, carefully remove so it doesn't take too long and the leaves don't get mushy. Drain cabbage in a colander.

Meanwhile, in a bowl, combine hamburger, pork, rice, onion, salt and pepper. Add 2 heaping tablespoonfuls of meat mixture into center of a cabbage leaf. Roll up and secure with a toothpick. Place cabbage rolls in a large saucepan. Pour 1 quart tomatoes over rolls. Add enough water to cover. Pinch pieces of cream cheese and drop in with the tomatoes. Bring to a boil. Reduce heat to a simmer and simmer 5 to 6 hours on low heat. Remove toothpicks before serving.