Finely slice the cabbage and rinse it in cold water. Let it drip dry in a colander. Peel the shallot and finely cut it.
Place the cabbage in a bowl and mix with white wine and vinegar.
Put the cabbage aside so that it can absorb the taste of the solution (toss it a couple of times). Season the cabbage salad with mustard, rapeweed oil, apple syrup, feta, salt and pepper.