Blanch the whole cabbage in enough boiling salted water to cover. Bring to a boil without covering, simmer for 20 minutes. Drain. Without detaching the leaves, place the cabbage upside down, use a knife to remove the stalk and the heart (the size of a rather large orange). Chop the stalk and heart finely with all the meat, salt, pepper, add a pinch of nutmeg and sprinkle with herbs. Mix in the bread, crust removed, moistened and drained, knead the mixture. Pit the prunes. Arrange the bards in a cross shape on threads long enough to tie up the cabbage once stuffed. Move the leaves apart to open well without detaching. In the middle, put 1/4 of the stuffing with one or two prunes in the center. Fold the first inner leaves to close. Repeat, putting 3 or 4 prunes each time. Once you reach the leaves with the large ribs, remove the ribs with the scissors and bring the edges closer. At the end, tie up the cabbage. Place, bottom down, in a round casserole of about the same size. pour in the wine to 3/4 the level of the cabbage. Bake in a moderate oven (300F) for 2 1/2 to 3 hours. To serve, remove the threads, cut into slices. Coat with the sauce.
