Pastrami Toasts With Tangy Toppings

• 2 tablespoons unsalted butter
• 4 cups (12 ounces) finely shredded red cabbage
• 1/4 cup white wine vinegar
• 1 tablespoon sugar
• Salt
• Freshly ground pepper
• 1/2 cup yellow split lentils
• 2 cloves garlic, smashed
• Salt
• 2 tablespoons unsalted butter
• 3 scallions, white and tender green parts only, minced
• 1 tablespoon white wine vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon white wine vinegar
• 1 1/4 cups (4 ounces) finely shredded green cabbage
• Salt
• Freshly ground pepper
• 8 slices (1/2-inch-thick) rye bread, lightly toasted
• Whole-grain mustard, for spreading
• 3/4 pound sliced pastrami, warmed

1. In 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.
2. In 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.
3. Melt 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.
4. In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper.
5. Arrange 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.

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Taken from www.myrecipes.com/recipe/pastrami-toasts-tangy-toppings (may not work)