Spread the bacon out in a large nonstick saute pan. Place over medium-high heat and cook until crispy, about 6 minutes per side. Remove the bacon and place on a paper towel-lined plate, leaving the fat in the pan. Once cool to the touch, crumble the bacon into bite-sized pieces.
Reduce the heat to medium and add the cabbage to the pan. Cook, stirring frequently, until slightly wilted, about 4 minutes. Pour the apple juice, honey and vinegar around the sides of the pan. Cook, stirring occasionally, until the liquid has cooked off, 2 to 3 minutes more. Add the apples and sprinkle with 1 teaspoon salt and 3/4 teaspoon black pepper. Toss to combine. Turn off the heat and stir in the scallions and crumbled bacon.