Heat oven to 375°F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray.
In large skillet, melt 2 tablespoons butter over medium-high heat. Add onion; sauté until softened, 5 minutes. Add cabbage, carrots and salt; cook until softened, 10 minutes. Remove from heat; stir in dill, caraway seeds, pepper, feta cheese and 1/2 cup bread crumbs.
In pan, melt remaining butter. Lay phyllo sheets flat on surface; cover with waxed paper and wet towel. Working quickly, place 1 sheet separately on surface. Brush with some butter; top with 2 teaspoons crumbs. Repeat with remaining phyllo, butter, crumbs, stacking each on top.
Spoon cabbage filling in a strip 2 inches in from one long side, 2 inches from short sides. Fold both short sides over filling; roll up from long side into a log. Place roll, seam side down, in prepared pan.
Bake in 375°F oven 35 minutes or until golden. Let cool 30 minutes. With serrated knife, cut into slices.