2 pkg. Top Ramen noodles
1/2 c. slivered almonds
1/2 c. sunflower seeds
1 cube butter
1 head Napa cabbage
1 bunch green onions
1 c. tarragon wine vinegar
1 c. oil
1 c. sugar
1 tbsp. soy sauce

Melt butter in 9 x 13 inch pan add crushed noodles, almonds and sunflower seeds mix thoroughly. Bake until browned stirring occasionally. Cool completely on paper towels. Slice onions including tops. Cut cabbage into small pieces. Add noodles. Combine vinegar, oil, soy sauce and sugar mix with whisk until well blended. Pour over cabbage and noodles. Refrigerate 2 hours before serving stirring frequently.