Red Cabbage Spaghetti With Golden Raisins

This is from June 2007 issue of GH - haven't tried it yet but sounds like an interesting way to use red cabbage!

• Ready In: 35 mins
• Serves: 6
• Yields: 8 cups

Ingredients

•  salt
• 1  small red cabbage head (about 1 1/2 pounds)
• 1  tablespoon olive oil
• 1  small onion, chopped
• 1  garlic clove, crushed with press
• 1  cup  apple juice (or cider?)
• 1⁄2 cup golden raisin
• 1  pinch ground cloves
• 8  ounces spaghetti (I prefer angel hair)

Directions

1. Heat large covered saucepot of cold water and 2 tsp of salt and bring to boiling over high heat.
2. Meanwhile discard any tough outer leaves from cabbage. Cut cabbage into quarters; cut core from each quarter. Then thinly slice cabbage.
3. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook about 8 minutes or until tender, stirring occasionally.
4. Add garlic and cook 1 minute, stirring.
5. Stir in cabbage, apple juice, raisins, clove and 1/2 tsp salt. Cover and cook about 15 minutes or until cabbage is tender, stirring occasionally.
6. About 5 minutes before cabbage is done, add pasta to boiling water and cook as label directs.
7. Reserve 1/4 cup pasta cooking wat4er; drain pasta.
8. Stir pasta into cabbage mixture in skillet; add cooking water if mixture seems dry.