Heat large Dutch Oven over medium heat. Add bacon and onion and saute, stirring frequently, until onions are soft golden and bacon is brown with all fat rendered.
Add bay leaves, thyme, and allspice to pot and stir to bloom the spices, about 30-60 seconds.
Add cabbage, apples, chicken broth and apple juice. Use wooden spoon or rubber spatula to deglaze pot, scraping all the browned bits off the bottom of the pot. Cook uncovered for about 10 minutes, stirring occasionally to make sure all ingredients are well incorporated.
When cabbage is beginning to wilt cover pot with lid and turn heat to low. Simmer for 45 minutes.
Remove lid, cabbage should be soft, and add salt and pepper to taste. Continue to cook for an additonal 5-10 minutes to evaporate some of the liquid in the bottom of the pot. Add cider vinegar, give it one last stir and serve warm.