Begin by heating a non-stick skillet over medium heat. Add diced bacon and sauté for about 5–7 minutes until browned and crispy. Remove with a slotted spoon, leaving 1 tablespoon of fat in the skillet.

In the same skillet, place cabbage wedges cut-side down. Brown for 2–3 minutes on each side until golden crust forms. Set aside the browned wedges.

Preheat your oven to 400°F (200°C) and lightly grease a 13" x 9" baking dish. Arrange cabbage wedges and sprinkle apple wedges around them.

In a mixing bowl, combine apple juice, grainy mustard, and kosher salt. Whisk, then gradually mix in heavy cream until smooth.

Pour the creamy mixture over the arranged cabbage and apple, ensuring everything is well coated. Top with reserved crispy bacon.

Bake for 45–55 minutes, basting every 15 minutes. The dish is ready when tender and the liquid has reduced.