Traditional Valencian Paella with Cabbage and Tender Garlic

Method

1. Heat the olive oil in a large paella pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and shredded cabbage, cooking until the cabbage begins to soften.
4. Add the rice and stir to coat with the oil and vegetables.
5. Pour in the broth, bring to a boil, then reduce heat to low.
6. Cover and let simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Season with salt and pepper to taste.
8. Let rest for 5 minutes before serving.