Recipe(tried): Tomato Cabbage

Hello to all, I'm so glad that most everyone has found their way back "HOME". I felt so lost when I couldn't find the message boards.
Gina, thanks for these great recipes! I put out a request (about a week ago) for "Southern Sides"-you know the ones, where the menu says choose 1 meat and 2 sides. They are always so delicious and we Yankees need some guidance on how to prepare these great dishes. Your greens and beans and fried cabbage fit this bill. Here is a side that we really enjoy and you will see that it is great for dieters. It may not be Southern but it tastes like it could be.

Tomato Cabbage

1 Tbsp salad oil
1 med. onion (cut in thin strips)
2 cups shredded cabbage, packed
16 oz. can tomatoes (undrained)
1/2 cup parsley(finely chopped)or equivalent dry
1 1/2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. chili powder

In a 10" skillet in the hot oil simmer onion and cabbage,covered, until partly tender. Add the tomatoes, saving 1/2 cup of their juice and parsley;simmer (uncovered) and breaking up tomatoes, if necessary, until tender. Mix the saved tomato juice with remaining ingredients until smooth. Add to skillet and stir constantly until clear and thickened.

Wishing EVERYONE a happy and wonderful weekend!!