In large skillet over medium-high heat, heat olive oil. Add onion and garlic and cook until soft, about 5-7 minutes. Add cabbage, vinegar, cider, salt, caraway and peppercorns. Bring to boil, then cover and reduce heat to low. Cook for 30 minutes, until cabbage is wilted. Add water if necessary to prevent drying. Remove from skillet and cool while you prepare the sandwiches.

In small bowl, whisk together all dressing ingredients. Taste and adjust seasoning to taste.

Spread butter onto one side of each slice of bread. Flip four slices over and spread with Russian dressing, then top with sauerkraut, vegan corned beef and a slice of cheese. Top with the second piece of bread, butter side up.

Heat skillet over medium heat. Add sandwiches and cook until bread is golden and crisp and the cheese is melted, about 3-4 minutes per side. Remove from skillet and serve with more dressing on the side for dipping.