In a large skillet, fry the bacon until crisp. Remove the bacon. If there is a lot of fat in the pan, sop it up with a paper towel. Melt the butter in the skillet over medium heat. Add the cabbage, apple and onion and the cooked bacon. Saute until cabbage is crisp tender, about 6-10 minutes.
Add the wine and vinegar and cover, cooking until cabbage is tender and the liquid mostly evaporates, about 15-20 minutes. Stir occasionally. Add the honey and cook another few minutes so everything melds together.
Taste and adjust seasoning, adding salt, pepper and even a bit more honey, if desired. Serve and enjoy.