Preheat your oven to 350°F (175°C).

In a large mixing bowl, roughly chop the cabbage and slice the Vidalia onion. Spread the chopped cabbage in a baking dish and layer the onions on top. Sprinkle with salt and black pepper.

In a separate bowl, mix the condensed soup, mayonnaise, and melted butter until smooth. Spoon this mixture over the cabbage and onions.

In a small bowl, mix together the remaining butter, shredded cheese, and crushed crackers. Spread this mixture evenly over the casserole.

Bake for 35-45 minutes until bubbly and golden brown on top.

Let the casserole sit for 15-20 minutes before serving.