6	pkgs.	ramen noodles (3 oz. each)
2	pkgs.	slivered almonds (2 1/4 oz. each)
1 1/3	cups	sunflower kernels
1/2	cup	butter or margarine, melted
3 1/2	cups	vegetable oil
2	cups	vinegar
2	cups	sugar
1/2	cup	soy sauce
2	tsp.	salt
10	lbs.	cabbage, shredded

Break noodles into small pieces (save seasoning envelopes for another use). Place noodles, almonds and sunflower kernels in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter; mix well. Bake at 350 degrees for 8-10 minutes or until lightly browned, stirring several times; set aside. Combine oil, vinegar, sugar, 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.

Yield: 66 (3/4 cup) servings