In Czech, braised red cabbage is usually made to accompany a goose or duck. Therefore, I like to use goose fat for frying. However, homemade lard works exceptionally well too if you can get a hold of it. Otherwise, simply use any oil suitable for frying.   I prefer to caramelise the sugar in this recipe. I like to add it into the pan just after the onion gets a slightly golden colour instead of stirring it into already cooking cabbage.   Important ingredient and the only spice used in this recipe are Carraway seeds. It adds a subtle almost anise-like flavour that blends with cabbage exceptionally well.   When adding the vinegar into the cabbage, do it in a few steps. I cook the cabbage with 1/2 of the amount. I like to stir the remaining vinegar to the meal splash by splash and taste the food in between to adjust the taste to perfection at the very end.   I’ve already mentioned this in some of my recipes when adding thickening agent into the recipe at the end of the cooking, my tip is to pre-mix the flour with warm water and make a pourable smooth paste. I don’t recommend sprinkling the flour into the dish as that would create lumps.