1. Separate lettuce leaves. Parboil to soften slightly (2 to 3 minutes). 2. Roll each leaf up tightly; then cut in 1-inch sections. (If leaves are wide and unwieldy, cut in half lengthwise first.) Place in a shallow bowl. 3. Combine sugar, vinegar, soy sauce, salt and Tabasco Sauce. Heat oil. Add sugar-vinegar mixture, stirring quickly to dissolve sugar. Pour over lettuce at once. 4. Let stand 30 minutes at room temperature. Then refrigerate, covered, overnight. VARIATION: For the Chinese lettuce, substitute round white cabbage. From
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 72.6mg||3 %|
|Potassium 301.8mg||8 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20.7g|
|Protein 1.7g||2 %|
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Calories per serving: 117
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