Place onion in a 6-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange zest, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-1/2 to 4 hours.
Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables.