In a large sauté pan, dry fry the bacon over medium heat until golden brown, about 5-10 minutes.
Sir in the onions and cook until soft, about 5-8 minutes. Stir in the garlic and caraway seeds and cook until fragrant, 1-2 minutes. Sir in the cabbage and ¼ cup of water; cover and cook for 8-10 minutes, stirring occasionally.
Stir in the apple, lemon juice, red wine vinegar, and another ¼ cup of water; season to taste with salt and pepper, cover, and cook for 10-12 minutes, or until the cabbage is tender. Stir in the maple syrup.
Adjust the seasonings, if needed, and serve sprinkled with caraway seeds and chopped fresh parsley.