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1
Preheat the oven to 325 degrees F.
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2
In a small pot, combine the prunes and wine and bring to a simmer over medium heat.
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3
Cook gently until the wine clings to the prunes, 7 to 10 minutes.
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4
Remove from the heat and let cool to room temperature.
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5
Place the hazelnuts on a baking sheet and toast until dark golden brown, 15 to 20 minutes.
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6
Transfer the nuts to a clean kitchen towel, gather up the sides to make a pouch, and roll them on the counter to rub off the skins.
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7
Unfurl the cloth, and roll the nuts to the edge and into a dish.
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8
When the nuts are cool, crush them to a medium grade, using a knife, a mortar and pestle, or a small food processor.
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9
Heat a medium skillet over medium heat and add 3 tablespoons of the butter, the onions, and 1/2 teaspoon of the salt.
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10
Cook uncovered, stirring often, until dark golden and sweet, about 20 minutes.
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11
Scrape onto a plate to cool.
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12
Bring a 2-quart saucepot of well-salted water to a boil.
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13
Blanch the cabbage leaves in the boiling water until wilted, about 1 minute each.
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14
Run the leaves under cold water to cool; shake off excess water.
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15
Cut away the thickest part of the stems.
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16
Dry the leaves and set them aside on a plate until ready to use.
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17
Raise the oven temperature to 350 degrees F.
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18
In a large bowl, combine the pork, breadcrumbs, parsnip, hazelnuts, carrot, parsley, thyme, sage, pepper, nutmeg, eggs, the cooled onions, and the remaining 1 1/4 teaspoons salt.
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19
Mix swiftly with your hands until just combined.
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20
Pile the meatloaf mixture into the center of a 9-by-13-inch baking pan and pat into a long rectangular shape.
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21
Press the prunes 1/2-inch deep into the meat, like buttons running down the center of the loaf.
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22
Pull some of the meat off of each end and use it to cover the tops of the prunes.
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23
Cover the meatloaf with overlapping cabbage leaves.
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24
Rub the outside of the leaves with the remaining 2 tablespoons butter.
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25
Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, 50 minutes to 1 hour.
