In a non-stick skillet, place diced bacon and sauté over medium heat for about 5–7 minutes until browned and crispy. Remove bacon and retain about 1 tablespoon of bacon fat in the skillet.

Add the cabbage wedges to the skillet, cooking for 2-3 minutes on each side until golden brown. Set aside in a baking dish.

Preheat your oven to 400°F (200°C). Lightly grease a 13" x 9" baking dish, arrange cabbage wedges in the dish, and scatter apple wedges around.

In a medium bowl, combine the apple juice, grainy mustard, and kosher salt. Whisk for 30 seconds and then stir in the heavy cream. Ensure the mixture is smooth.

Pour the cream mixture over the cabbage and apple wedges, ensuring each piece is coated. Sprinkle cooked bacon on top.

Place the baking dish in the preheated oven and bake for 45-55 minutes, basting every 15 minutes until tender.

Once baking time is up, allow the dish to cool slightly before serving warm as a side dish or star of family meals.