Heat 2 tablespoon vegetable oil in a 6 quart dutch oven over low medium heat. Put the onions in and sweat (no color) for about 10 minutes. Stir occasionally. Keep the heat low, and do not brown the onions. Add garlic and jalapeno after 10 minutes and sweat for about 5 minutes. Stir occasionally.
Add broth, bring to a soft boil, then add rice. Return to a soft boil, then reduce to a simmer. Add lime zest, juice and soy sauce. Cover and simmer for 20-30 minutes.
Salt and pepper to taste. Add the cabbage, cover, and cook until tender or about 10 minutes. Serve with lime wedges and soy sauce.