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To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight.
To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock.
To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm.
To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper.
To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads.