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Heat large covered saucepot of water and 2 tsp. salt to boiling over high heat.
Meanwhile, discard any tough outer leaves from cabbage. Cut cabbage into quarters, cut core from each quarter. Thinly slice cabbage.
In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook about 8 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute, stirring. Stir in cabbage, apple juice, raisins, cloves, and remaining 1/2 tsp. salt. Cover and cook about 15 minutes or until cabbage is tender, stirring occasionally.
About 5 minutes before cabbage is done, add pasta to boiling water and cook as label directs.
Reserve 1/4 c. pasta cooking water, drain pasta. Stir pasta into cabbage mixture in skillet. Add cooking water if mixture seems dry.
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