Begin by placing a non-stick skillet over medium heat, adding diced bacon. Cook for about 5–7 minutes, stirring occasionally, until the bacon is golden and crispy. Use a slotted spoon to transfer the bacon to a plate, leaving about 1 tablespoon of the rendered fat in the skillet to enhance the flavor of the dish.

In the same skillet, add the cabbage wedges cut-side down. Sauté for 2–3 minutes until they are lightly browned, then flip and brown on the other side for another 2–3 minutes.

While the cabbage is browning, preheat your oven to 400°F (204°C). Lightly grease a 13" x 9" baking dish.

Carefully arrange the browned cabbage wedges in the greased baking dish, placing them in a single layer. Scatter sliced apples around the cabbage.

In a mixing bowl, whisk together the apple juice, grainy mustard, and kosher salt until well combined. Slowly incorporate the heavy cream.

Pour the cream mixture evenly over the cabbage and apple arrangement in the baking dish. Sprinkle the reserved crispy bacon on top. Cover the dish loosely with foil.

Bake the Apple Cream Braised Cabbage for 45–55 minutes, basting every 15 minutes until the cabbage is tender and the cream has reduced.