Ingredients
2 tbsp. unsalted butter
4 c. finely shredded red cabbage
1/4 c. white wine vinegar
1 tbsp. sugar
salt
Freshly ground pepper
1/2 c. yellow split lentils
2 clove garlic
salt
2 tbsp. unsalted butter
3 scallions
1 tbsp. white wine vinegar
1/4 c. extra-virgin olive oil
Freshly ground pepper
1/4 c. mayonnaise
1/4 c. sour cream
1 tsp. white wine vinegar
1 1/4 c. finely shredded green cabbage
salt
Freshly ground pepper
8 slice rye bread
whole-grain mustard
3/4 lb. sliced pastrami
Preparation
Step 1In a large skillet, melt the butter. Add the red cabbage and cook over moderately high heat, tossing, until slightly wilted, 5 minutes. Add the vinegar and sugar. Season with salt and pepper. Add 1 cup of water, cover, and cook over moderately low heat, stirring, until tender, 20 minutes. Uncover and cook until the liquid has evaporated, 5 minutes.Step 2In a medium saucepan, combine the lentils and garlic with 3 cups of water and season with salt. Simmer over moderately low heat until the lentils are just tender, about 15 minutes. Drain, reserving 1/4 cup of the cooking liquid; discard the garlic. Wipe out the saucepan.Step 3Melt the butter in the saucepan. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the lentils, vinegar, and the reserved 1/4 cup of cooking liquid and cook until thickened slightly, about 1 minute longer. Stir in the olive oil and season with salt and pepper.Step 4In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper.Step 5Arrange the rye on a work surface and cut each slice into thirds. Spread with mustard and top with the pastrami. Spoon each topping onto 8 pastrami toasts and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
