<http://schema.org/recipeInstructions>
" 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. 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. 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. In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper. 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. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a19208/pastrami-toasts-tangy-toppings-recipe-fw0512/?src=shelter_footer>