Mix salt with pepper, mugwort, two types of paprika, thyme, ground coriander and ginger in a small bowl. Rinse goose well and pat dry. Arrange on a baking sheet lined with parchment paper and rub well with spice mixture.
Rinse and quarter apples, core and slice. Rinse and dry cranberries and combine with apple slices. Season goose inside with salt and pepper and stuff goose with apple mixture.
Sew goose opening with a kitchen string. Knot the ends.
Tie goose with a kitchen string, tucking legs in. Prick goose skin on the sides and underneath the legs to allow fat to escape.
Place goose, breast side down, in a large roasting pan, drizzle with boiling water and roast in preheated oven at 160°C (approximately 325°F) for about 4 hours. After 1 hour, turn goose over and prick legs several times so that fat can drip out. Baste goose often with cooking juices. After 3.5 hours, brush with cold salted water.
Remove goose from the oven and remove strings. Carve and serve, if desired, with red cabbage and dumplings.