Rinse cabbage, remove outer leaves. Cut in eight wedges; set aside.
In large skillet with tight-fitting lid cook bacon over medium heat. Reserving 3 tablespoons drippings in skillet, transfer bacon to paper towels; drain, crumble, set aside. To drippings add mustard, caraway, cumin, fennel, salt, and pepper; cook and stir 1 minute. Add half the cabbage wedges at a time; cook, searing edges, 3 to 5 minutes. Place all cabbage wedges in skillet, overlapping slightly.
For gravy, stir together coffee and molasses; pour over cabbage. (Gravy does not blend.) Heat to boiling. Reduce heat; simmer, covered, 30 to 35 minutes. Transfer cabbage to platter; sprinkle with bacon. Pass gravy. Serves 8.