ut ▁( pick led ▁cab bage ) ▁and ▁sh red ded ▁fresh ▁white ▁cab bage . ▁The ▁me ats ▁may ▁include ▁p ork ▁( ham , ▁shoulder , ▁ba con , ▁rib s , ▁lo in , ▁etc .), ▁be ef ▁and ▁ve al , ▁p oul try ▁( ch icken , ▁du ck , ▁go ose , ▁tur key ) ▁and ▁game , ▁as ▁well ▁as ▁char cut erie , ▁especially ▁various ▁kinds ▁of ▁, ▁or ▁Polish ▁sm oked ▁sa usage . ▁The ▁variety ▁of ▁me ats ▁is ▁considered ▁essential ▁for ▁good ▁; ▁its ▁prepar ation ▁may ▁be ▁a ▁good ▁occasion ▁to ▁clean ▁out ▁one ' s ▁free zer ▁and ▁use ▁up ▁le f to vers ▁from ▁other ▁meat ▁d ishes . ▁Some ▁of ▁the ▁me ats ▁may ▁be ▁ro asted ▁before ▁being ▁d iced ▁together ▁with ▁other ▁cut s ▁of ▁meat ▁and ▁bra ised ▁in ▁l ard ▁or ▁veget able ▁oil . ▁ ▁The ▁sau erk ra ut ▁is ▁often ▁r ins ed ▁and ▁dra ined ▁before ▁being ▁cho pped ▁and ▁mixed ▁with ▁sh red ded ▁fresh ▁cab bage . ▁The ▁proportion ▁depends ▁on ▁the ▁sau erk ra ut ' s ▁m atur ity ▁– ▁the ▁longer ▁it ▁has ▁c ured , ▁the ▁more ▁s our ▁it ▁t ast es , ▁calling ▁for ▁more ▁fresh ▁cab bage ▁to ▁balance ▁the ▁flav or . ▁Trad itionally , ▁cab bage ▁was ▁pick led ▁in ▁fall , ▁so ▁ ▁made ▁at ▁that ▁time ▁could ▁be ▁made ▁with ▁only ▁half - c ured ▁sau erk