1 medium head cabbage
1/2 cup butter
1/4 cup rice vinegar
1 tablespoon toasted seasoning packet
1/4 cup carrots, sliced
1 teaspoon paprika
Bring a large pot of salted water to a boil. Add cabbage and boil for 10 minutes. Drain and rinse. Discard skin.
In a large bowl, mix 1/4 cup butter and 1/4 cup vinegar. Stir in 1/4 cup carrots, mix and refrigerate overnight.
The next morning, mix 1/4 cup rice vinegar and bread packet. Add the cabbage, carrots, polenta and other prepared vegetables to marinate and sprinkle with paprika. Cover pan and refrigerate overnight.
Fresh dressings may be added to dry ingredients during refrigeration to prevent bacterial spoilage.
The salad remains sauce of mixed vegetables, crabmeat and salmon steaks; serve immediately.