Remove outer leaves from the cabbage, cut the stalk,chop finely. Chop finely the onion, grind the cumin. Mix the cabbage, onion, cumin, salt, 3 tablespoons sugar, lemon juice and 125 milliliters dry white wine, marinate for an hour. Melt the butter in a saucepan, add the remaining sugar and bring it to light brown color, stirring occasionally. Peel the apple, cut, place into a saucepan and caramelize. Add the fermented cabbage, raisins, pour wine and stew under a cover on low heat for an hour.