Melt the butter in a large shallow pot over medium-high heat and add bacon. Once the bacon starts to crisp slightly, add onion and garlic; saute until the onion is translucent. Add cabbage and apple; stir to coat with fat. Cook 5 minutes. Add sugar and saute until it is dissolved and starts to sizzle a little. Add white wine vinegar and stir to evenly coat everything in liquid. Add the chicken stock and once it boils, reduce it to a simmer. Simmer, stirring occasionally, until the cabbage is wilted and soft, and the pan is nearly cooked dry. Season to taste. Makes 4-6 servings.