Melt 2 tbsp butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 tsp caraway seeds and a pinch of red pepper flakes. Cook for about 30 seconds until the caraway seeds are fragrant.

Add the ½ inch slices of kielbasa and cook until browned, 6 to 8 minutes.

Add the chopped cabbage, 1/4 tsp salt, and 1/4 tsp black pepper, and cook. Stir occasionally and scraping the bottom of the pan to release any browned bits. The cabbage should be tender and lightly browned after about 8 to 10 minutes.

Add 1 tbsp whole-grain mustard, 1 tbsp apple cider vinegar, 4 tbsp cream cheese, and ½ tsp dill to the cabbage and kielbasa skillet. Toss to fully combine and melt the cream cheese all through the mixture.