Ingredients
6 packages (3 ounces each) ramen noodles2 packages (2-1/4 ounces each) slivered almonds1-1/3 cups sunflower kernels1/2 cup butter, melted3-1/2 cups canola oil2 cups sugar2 cups cider vinegar1/2 cup soy sauce2 teaspoons salt10 pounds cabbage, shredded
Preparation
Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15x10x1-in. baking pan. Drizzle with butter; toss to coat. Bake at 350° for 8-10 minutes or until lightly browned, stirring several times; set aside.
Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon.
