In a small mixing bowl, combine the beef broth, apple juice, white vinegar, yellow mustard, Worcestershire sauce, salt, and pepper. Whisk to blend and set aside.
In a large iron skillet, brown the ground beef with the diced onion; drain excess grease. Add vegetable oil and diced potatoes to the beef and onions. Cook over medium heat for about 10 minutes or until potatoes are lightly browned, stirring frequently to prevent sticking. Add the liquid mixture, shredded cabbage and bacon, and cook another 5 to 10 minutes over medium heat until most of the liquid is absorbed.
Serve immediately while hot with some Irish soda bread.