Combine the mayonnaise, dill pickles, tomato paste, sweetener, cumin, and cloves in a medium bowl, then whisk until smooth. The dressing should look evenly blended, with the pickle pieces suspended throughout the creamy mixture.

Warm a 10-inch skillet over medium heat, melt the butter, then stir in the caraway seeds and cook for about 30 seconds. The seeds should smell fragrant and herbal as the butter lightly bubbles around them.

Add the shredded cabbage and turn it through the caraway butter, cooking for 3 to 5 minutes. Stop when the shreds are glossy and softened but still have a little bite.

Fold in the drained sauerkraut, then spread the cabbage mixture across the skillet and lower the heat to medium-low. The vegetable layer should cover the bottom evenly without a pool of liquid gathering at the edges.

Arrange the chopped corned beef over the cabbage, spoon the prepared dressing across it, and cover with the Swiss cheese slices. Cover the skillet and cook for 5 minutes, until the cheese is fully melted and gently bubbling around the edges.