Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish with about 1 tablespoon of butter.

In a large skillet, brown the ground beef over medium heat, breaking it into small pieces and stirring often.

Drain any excess fat and return the skillet to the heat. Add chopped onion and garlic powder, sautéing until the onion is translucent (about 3–5 minutes).

In a large mixing bowl, combine cooked beef and onion mixture with chopped cabbage, cream of chicken soup, mayonnaise, black pepper, smoked paprika, and salt. Stir until well mixed.

Pour the mixture into the greased casserole dish, spreading it evenly, and press lightly to remove large air pockets.

Crush the crackers and sprinkle them evenly on top, then dot with small pieces of butter.

Bake in the preheated oven for 30–35 minutes, or until the cabbage is tender and the top is golden brown.

Remove from the oven and sprinkle the cheddar cheese evenly over the top. Return to the oven for an additional 5 minutes or until the cheese is melted and glossy.

Let the casserole rest for 5–10 minutes before serving.