Fill a large pot with water. Add salt. Bring it to a boil. Add chopped cabbage. Cook until tender. This takes about ten minutes. Drain well. Let the cabbage cool slightly. Press gently to remove extra water. This helps avoid a watery casserole.

Heat a large skillet over medium heat. Add butter. Once melted, add diced onion. Cook until soft and clear. Add ground beef next. Break it apart while cooking. Cook until no pink remains. Drain excess grease. This keeps the dish rich, not heavy.

Sprinkle salt, pepper and garlic powder over the beef. Stir gently. Let it cook one more minute. This helps the flavors wake up. Simple seasoning works best here. Do not overdo it.

In a large bowl, add cream of mushroom soup. Add sour cream and milk. Stir until smooth. This mixture will hold everything together. It should look creamy and thick but easy to pour.

Add cooked cabbage to the bowl. Add the seasoned beef mixture. Pour the creamy base over it all. Gently fold everything together. Make sure cabbage gets coated. This is where the magic starts.

Grease a medium baking dish lightly. Pour the cabbage mixture inside. Spread evenly. Press down gently with a spoon. This helps it bake evenly and slice better later.

Sprinkle shredded cheddar cheese evenly on top. This adds richness and flavor. The cheese melts into the casserole and makes it feel indulgent.

Crush buttery crackers in a bowl. Pour melted butter over them. Stir well. Sprinkle this mixture over the cheese layer. This creates a golden, crunchy top.

Preheat oven to 350°F. Cover the dish with foil. Bake for 30 minutes. Remove foil. Bake another 15 minutes. The top should look golden and bubbly. Let it rest before serving.