To a skillet over medium heat, warm the olive oil before adding in enough lemon slices to fill the pan in one layer. Carmelize on each side for 2-3 minutes then remove the slices and add in the remained with sliced shallots. Cook until caramelized then removed the final lemon slices and deglaze the pan with the wine – cutting the heat and scraping off all the caramelized bits.
To a blender or food processor add the remnants of the pan, all the lemon slices, cooked shallots, honey, salt, and pepper. While blending slowly pour in the olive oil until smooth.
Pour the dressing onto the thinly sliced cabbage, toss until coated and enjoy!