Remove the giblets from goose and reserve for other uses. Pull off and discard lumps of fat. Rinse bird inside and out, and pat dry. With a small metal skewer, pierce skin all over at about 1 1/2 inch intervals. Cut 1 lemon in half; rub and gently squeeze 1/2 lemon all over inside of goose. Set remaining lemons aside.
Place oil, cabbage, and apples in a 5 to 6 quart pan over medium-high heat. Cover and cook, stirring occasionally, until cabbage is wilted, about 8 minutes. Remove from heat and stir in raisins, chopped parsley, marjoram, thyme, chervil, sage, and allspice.
Grate peel from the remaining whole lemon and stir into cabbage mixture. Ream juice from this lemon and stir into grape juice; set aside.
Stuff body and neck cavities of bird with cabbage mixture; skewer cavities closed. Rub outside of goose with remaining 1/2 lemon; sprinkle all over with pepper. Place bird, breast down, on a V-shaped rack in a 12 by 17 inch roasting pan. Cover goose with a tent of foil, sealing foil to pan edges.
Roast goose in a 350 degree oven for 1 hour. Uncover, and siphon fat from pan. Turn goose breast side up and insert a thermometer into thickest part of a drumstick. Continue to cook, uncovered, siphoning fat and basting bird with juice mixture every 30 minutes, until thermometer reaches 175 degrees, 1-2 hours longer.
Lift goose onto a large platter. Remove skewers, then
spoon stuffing next to bird. Garnish with parsley sprigs
and lemon wedges, and carve the meat.