Cook the chopped bacon until crisp, over medium heat in a large Dutch oven, about 4 minutes. Add the onions, cinnamon, bay leaves, and some sea salt, to taste. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the diced apple, chicken broth, vinegar, sugar, then season with sea salt and freshly cracked pepper, to taste. Cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
Uncover then bring cabbage to a boil, and cook, stirring often, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Taste and re-season if needed. Transfer to a serving dish and serve. Enjoy.