One of the most traditional dishes served in fall in Norway is the Lamb in Cabbage Stew.
It is delicious
2,5 kg bony sheep meat and ribs (including fat and bones)
1,5 Cabbage heads (medium size)
3 dl of water
Lay down meat and cabbage in layers in the pan. Add salt and pepper between the layers to your taste.
Cook on low heat for 2 – 2,5 hours until meat is tender and cabbage is well done. Do not stir unless necessary.
Serve with potatoes