Norways official national dish is something as uncomplicated as Lamb and Cabbage, simmering for hours until the meat is falling apart. I made this yesterday and we’re having it later today (it’s always best reheated the next day) and this is how it’s done:
Fårikål (Lamb in Cabbage)
2 kilos miscellaneous lamb cuts (usually legs and other bony parts)
1-2 kilos of cabbage
2-3 teaspoons of salt
Freshly ground black pepper
1 tbsp whole black pepper
3-4 dl water
Cover the bottom of a large pot with the fattiest meat cuts. Sprinkle with salt, ground pepper and whole pepper. Cover the meat with cabbage cut in slices, still connected at the base. Sprinkle again with salt and pepper. Add a new layer of meat, and repeat the layers until pot is full or your out of ingredients. Add the water, cover the pot with a lid and get the pot boiling. Turn down the heat to low, and let it simmer for at least 2,5 hours. Be sure to check that it’s not boiling after a while so that the pot doesn’t boil dry. As long as the heat is turned down and the lid is on, this is usually not a problem as the cabbage releases quite a lot of fluid.
This dish is usually served with boiled potatoes, but cauliflower works just as well. I couldn’t find a recipe in English, but I’ll attach a link in Norwegian 
