shinkuem cabbage and carrots, onion cut into half rings. Putting the vegetables in a bowl, add the sugar, salt and intensely Mnemonic hands. In a frying pan pour a tablespoon of unrefined vegetable oil, add the peeled sunflower seeds, fry with constant stirring. Remove the pan from the heat and add the butter with roasted sunflower seeds in the vegetable mixture. Mixed well, add more oil. Salad ready. If desired, decorate the salad greens. Serve with rye bread, boiled or baked potatoes, fish. Bon Appetit!