In a non-stick skillet, sauté the bacon over medium heat until browned and crispy. Use a slotted spoon to remove the bacon from the skillet. Pour off some of the bacon fat leaving about a tablespoon in the pan. Add the cabbage wedges to the pan and cook for 2 to 3 minutes on each side until the cabbage lightly browns.
Preheat the oven to 400°F. Lightly grease a 13" x 9" baking dish. Arrange the cabbage wedges in the baking dish, overlapping slightly if necessary. Scatter the apple slices around the cabbage wedges.
In a small bowl, combine the apple juice, grainy mustard, and kosher salt. Whisk together until combined. Add the cream and whisk together. Pour the cream mixture over the cabbage and apples and sprinkle with the bacon pieces.
Bake for 45 to 55 minutes. Take the cabbage out every 15 minutes or so and spoon the cream mixture over the cabbage and apples to prevent the tops from drying out. Braise the cabbage until it is tender and the liquid has reduced. Enjoy!